I’ve been reading Ottolenghi’s Plenty. It’s amazing. And so, as these things go for those of us that “read” cookbooks, I started making things from it. Ottolenghi taught me how to make Babka. And hummus. For those two feats, I will always be grateful.
This recipe is is very much inspired by Ottolenghi’s Asparagus Mimosa. I steamed my asparagus and added red onion and dill. His recipe looked so much like cream cheese with lox that I just went all the way. And the red onion ended up being important. It adds a crunch and a tiny sweetness to balance the salt and the capers. This dish. Spring perfection.
My trick for raw red onions is a cold water bath. Slice the onion very thin then place in a large bowl with ice water. Give it a couple of swirls. After a few minutes, I drain the water and replenish it and ice. This little trick keeps the crunch and sweetness intact and eases the bitterness down the drain.
- 2 bunches medium asparagus
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp capers
- ½ red onion, slicked thin
- ½ tbsp fresh dill