Ingredients

• 3 tbsp extra virgin olive oil
• ½ tsp smoked paprika
• 2 tsp lemon juice
• 2 free-range eggs
• 20 green asparagus spears
• woody ends removed
• 90–120ml/3-4fl oz refined olive oil
• 3 tbsp olive oil
• 80g/3oz baby courgettes (about 2½)
• pulsed in a food processor for 30 seconds
• 80g/3oz cauliflower
• pulsed in a food processor for 30 seconds
• 30g/1oz banana shallot
• finely chopped
• ½ red chilli
• finely chopped
• 3 large pinches of smoked paprika
• pinch of salt
• 2 tbsp lemon juice
• 10g fresh parsley
• chopped
• 5g fresh chives
• chopped

Directions

• For the paprika dressing
• mix all the ingredients together in a small bowl and set aside.
• For the hard-boiled eggs and grilled asparagus
• using a spoon
• slide the eggs gently into a small pan of water. Bring to a simmer for 13 minutes
• then remove the eggs and immediately run them under cold water. While still warm
• peel the eggs then transfer to the fridge. Once cold
• separate the whites from the yolks and coarsely grate each part (keep them separated)
• then set aside.
• Lay five asparagus spears side by side and secure them together using two metal skewers (thread a skewer through each end of the asparagus
• avoiding the tips
• so that the spears are kept straight). Repeat with the remaining asparagus. Blanch in a large saucepan of boiling water for 3 minutes
• then immediately plunge them into cold water to stop the cooking and dry well (leave them on the skewers).
• To cook the asparagus
• heat a griddle pan over a high heat. Brush the skewered spears lightly with olive oil. When the pan is hot
• lay the asparagus in it
• flat
• and leave for 3 minutes to gain deep griddle marks. Turn over using tongs and griddle for another 3 minutes. (If necessary do the griddling in batches; simply keep the asparagus warm in an oven preheated to 80C/60C Fan/Gas ¼ while you grill the remaining asparagus.)
• For the vegetable crumble
• in a large frying pan or sauté pan over a high heat
• add the olive oil and fry the courgettes
• cauliflower
• shallot
• chilli
• paprika and a pinch of salt for 30 seconds. Add 80ml/3fl oz water
• the lemon juice
• parsley
• chives and grated egg white. Boil for 5 seconds then remove from the heat. Stir in the egg yolk and check the seasoning.
• To serve
• put a spoonful of the vegetable crumble in the centre of each plate and arrange a stack of the grilled asparagus on top. Finish with a drizzle of the paprika dressing.