Inside Out (Australia)

ASPARAGUS WITH TARRAGON MUSTARD DRESSING, HAZELNUTS AND SOFT-BOILED EGG

- ANDREW McCONNELL

“I like to serve asparagus at breakfast or brunch alongside poached eggs on toast, and I particular­ly like how well it pairs with tarragon and butter, even hollandais­e sauce. This great brunch dish could be extended into lunch with the addition of a handful of spring salad leaves”

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