A nice light meal on its own, this dish can also kick off or be part of a larger affair.
Serves 4
2 medium eggs
2 medium–large radishes, very thinly sliced
3 tablespoons, plus 1 teaspoon
Good-quality extra virgin olive oil
Fine sea salt and freshly ground black pepper
680g asparagus, trimmed
2 tablespoons finely chopped chives
1 tablespoon capers, preferably salt-packed (see below)
Aleppo chilli flakes, piment d'Espelette chilli powder or a thinly sliced fresh medium-hot chilli, eg serrano
1 lemon, cut into wedges
Place the eggs in a small saucepan with enough cold water to cover them by 5cm and heat until just boiling. Remove the pan from the heat and leave to stand, covered, for 8 minutes.
Rinse the capers and then soak them in cold water for 10 minutes. Rinse again and coarsely chop.
Meanwhile, place the radish slices in a small bowl, add 1 teaspoon of oil and a generous pinch or two of fine sea salt and pepper, and toss to combine. Drain the eggs and submerge them in a small bowl of very cold water and a few ice cubes for a few minutes, then peel. Coarsely chop the eggs.
Fill a large frying pan with enough water to come three-quarters the way up the sides of the pan. Add salt and bring to the boil. Add the asparagus and cook until just tender, about 3 minutes for medium spears. Drain, transfer to a large bowl and, while hot, toss with the remaining 3 tablespoons of oil and a generous pinch of fine sea salt.
Transfer the asparagus to serving plates. Drizzle any oil left in the mixing bowl on top. Top with the radishes, egg, chives, capers and a generous pinch or two of chilli. Serve immediately with lemon wedges for squeezing.
Salt-packed capers
Those who know me well know my penchant for salt-packed capers over ones that are jarred in vinegar. The salted sort is plumper, meatier in texture and livelier in flavour than the vinegar-brined kind. Certainly worth a taste test of your own, especially if you haven't tried them before.
• This is an extract from The Perfectly Tossed Salad by Mindy Fox with photography by Ellen Silverman (Kyle Books, £15.99). Order a copy for £12.79 from the Guardian Bookshop
