Oct 17 2020
Weekend brunches in my house usually mean a spread of salads, crudités, egg dishes, fresh bread and more.... I am always trying to find new recipes and easily put together dishes for our family lunches and this is a good one.... Add a glass of rosé to that and all is good!
Bring a medium pot of water to boil and put the asparagus in for less than 1 minute. Remove them and transfer them to an ice bath, so they stop cooking right away and keep their nice green vibrant color.
In a medium pan, heat up the olive oil. Chop up the onion and cook the white parts first for 2-3 minutes. Season with some salt and pepper. Add the asparagus and rest of the onions and keep on cooking fro another minute or 2.
Reserve on the side. Meanwhile zest and juice the lemon and whisk with the rest of the dressing ingredients ( it should be a bit thick. Also you can use greek yogurt if you don't want mayo).
Plate the asparagus drizzle the sauce, add some fresh herbs and arrange soft boiled egg around and enjoy. This can be eaten warm or at room temperature as well.