Oval plate of grilled asparagus with soft boiled egg segments

Serves 4


Large handful of asparagus spears, trimmed (about 20 spears)

Olive oil, for cooking

1⁄2 lemon, for grilling

Anchovy dressing

1⁄4 cup/60 millilitres lemon juice

3 tablespoons olive oil

1 tablespoon white vinegar

5 anchovy fillets

1 garlic clove


To make the dressing, blend the ingredients to a paste. Adjust the thickness with extra olive oil if you like. Season with salt and pepper to taste.

For the asparagus, lightly brush the spears with oil and cook on a hot BBQ grill until lightly charred. While grilling, add halved lemon to the grill pan.

Served slightly warm with the dressing drizzled over and halved lemon on the side.

Note: This dish is made more vibrant with the addition of garnishes such as soft-boiled eggs, olives, lemon rind and a crumble of ricotta.

Nostrana cookbook cover

Recipe from Nostrana: Flavours from my Italian Kitchen Garden by Bri DiMattina.

Published by Harper Collins New Zealand, 2023. Hardcover, $55.

This recipe features in our Kōanga Spring 2023 Edition.

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