Asparagus Dippers, Boiled Eggs and Spiced Salts

A twist on the traditional eggs and toast soldiers.

By Kevin Fernandez
1 min read
Asparagus Recipe

Serves: 4 | Easy to make 

Introduction

Using asparagus in season and spicy salts really ups the ante for a delicious and healthy brunch. You’ll be fighting over them - we certainly do!

You could also use 1 tsp chilli flakes mixed with 1/2 tsp sea salt flakes. Or try grinding 1/2 tsp black peppercorns, 1/2 tsp sea salt flakes and then stir through 1/2 tsp mango powder (amchur). 

Ingredients 

 Serves 4 
250g asparagus
1 tbsp oil
4 eggs
2 tsp Toasted Cumin Seeds
1 tsp sea salt flakes 

 

Instructions

  1. Cook the eggs in boiling water for 5-6 minutes for soft boiled eggs.
  2. Drizzle oil over the asparagus and cook in a very hot pan or using a griddle pan for 4 – 6 minutes (depending on the thickness of the spears).
  3. Serve the egg in egg cup, dip in the asparagus spears and sprinkle with one of the spiced salts.

Rafi's Recommendations

  • Amchur Powder 60g

    Amchur Powder 60g

    £3.95
    £3.95
  • Cumin Seeds 60g

    Cumin Seeds 60g

    £3.95
    £3.95
  • Rafi's Spicebox Chilli Flakes

    Chilli Flakes 50g

    £3.95
    £3.95

Recipe from

The Rafi's Spicebox Cookbook

In 2016, we released the Rafi’s Spicebox Cookbook with recipes all based on Indian flavours and concepts. Some of them have evolved from Rafi’s original recipes and others from our team's travel to India and beyond. This book was written to inspire you to cook the best food that you can. If we can encourage you to enjoy the whole process of cooking these dishes and sharing them with family or friends, our work is done. We’re very proud of these dishes, and hope to hear what you’ve done with them in your own kitchen!

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