It seems the book Plenty was on many top ten lists as one of the best cookbooks of last year. I've been dying to check it out so that's just what I did..from my local library..on my iPad. God bless technology! There is a reason this book was on so many lists last year. It's fantastic. It's divided by vegetable and has everything from hearty main dishes to light sides. It even has me wanting to try vegetables I normally shy away from, like eggplant. The cover photo with the eggplant with buttermilk sauce and pomegranate was in my mind for months when the book first came out. Since asparagus is coming back in season, I chose this spring-appropriate recipe as the first one for me to try from the book. The original recipe calls for simply blanching the asparagus, but I am so in love with the nutty flavor of roasted asparagus. This is a simple, comforting dish to highlight the flavors of the new season. I'm so in love with it, I've already made it twice in the last couple of weeks. I'm looking forward to the summer bounty so I can make more recipes from this book.
One year ago: Berlin Currywurst
Two years ago: Momofuku's Crack Pie
Three years ago: Samoas Ice Cream
(Adapted from Plenty: Vibrant Recipes from London's Ottolenghi)
Makes 4 servings
2 eggs, hard-boiled and cooled completely
1 bunch of medium asparagus, trimmed
1 tablespoon olive oil
2 teaspoon small capers, drained
Flaky sea salt or pink Himalayan salt for finishing
Preheat the oven to 400 degrees and line a baking sheet with foil. Toss the asparagus with the olive oil and season with kosher salt and black pepper to taste. Roast the asparagus for 15-20 minutes or until tender.
While the asparagus is roasting, peel the eggs and grate on a coarse cheese grater.
Divide the asparagus among serving plates. Top each plate with some of the grated egg, staying close to the center of the stalks. Season the grated egg lightly with flaky sea salt or pink Himalayan salt. Top the eggs with the capers and serve.