As the month of veganism fast approaches, I thought it best to get a few of the old non-vegan posts that have been hovering around out of the way. This dish is something I really just threw together one afternoon when I suggested to a friend that they should pop by for lunch, and realised that I didn’t have anything to serve them. I was so pleased with the simple combination of the eggs and vegetables with a drizzle of mayonnaise sauce that I have been eating it regularly for the last few weeks. It makes a great healthy lunch, particularly while it is desperately hot outside.
Roasted Carrots and Fried Asparagus with Boiled Eggs
(Makes enough for one)
2 large free-range eggs
5 asparagus sticks
2 teaspoons of olive oil
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
A handful of salad leaves
Preheat the oven to 190°C (375°F). Peel the carrots and slice them in half lengthwise. Place the carrots on a baking tray, drizzle with 1 teaspoon of olive oil, sprinkle with a pinch of salt, the cumin and cayenne pepper, and toss to combine. Place the carrots in the oven for approximately 20 mins until they are soft and slightly browned at the edges.
While the carrots are cooking, fill a pot with water, and carefully place the eggs in the water while it is still cold. Place the pot over high heat. From when it starts boiling you should time about 8 minutes for the eggs to hard boil (though this will vary a bit with the size of the egg, I usually leave them in a little longer as I would prefer them to be a little overcooked than undercooked). Once boiled, take the eggs out of the pot and submerge them in cold water for a few minutes before peeling.
As the eggs and carrots cook, break off the hard bottom ends of the asparagus. The bases of asparagus stalks are tough and woody – the trick is to bend the asparagus by hand until it breaks naturally. Sometimes this means you will be left with a lot of the good, soft top, sometimes you will end up with less, but this is just how asparagus stalks are – you do not want to chop the ends off and end up eating tough asparagus. Place the asparagus in a non-stick frying pan, drizzle with the other teaspoon of olive oil, and sprinkle with a pinch of salt. Toss the asparagus and oil together to make sure that all the stalks are coated (you can add more oil if you like). Place the frying pan over high heat and cook until soft, browned and almost burnt looking, about 15 minutes. This will make the tops of the asparagus crunchy, and the rest of the stems will be almost caramelised.
When everything is done cut the egg into slices, arrange on a plate with a handful of salad leaves, and drizzle with mayonnaise sauce (see below).
1 tablespoon of good mayonnaise
1 tablespoon of fresh lemon juice
Salt and pepper
Mix together the mayonnaise and lemon juice, and season with a pinch of salt and pepper. If you want to use up the juice of a whole lemon then just make a bigger batch and you can store it in the fridge. What is nice about this sauce is that it is not only much easier to pour over salads than regular mayo, but you get double the mayo for half the calories.