Asparagus and eggs with anchovy dressing

Overview 5 mins 10 mins 6 Ingredients - 6 large eggs - 4-5 asparagus spears per person (depending on thickness) For the dressing - 12 tbsp extra-virgin olive oil - 2 small garlic cloves, very finely sliced - 12 anchovies, drained and finely chopped - Pinch dried chilli flakes (optional) - 1½ tbsp capers, rinsed and patted dry - 1½ tbsp lemon juice - 2 tbsp finely chopped parsley Method Gently heat 12 tbsp extra-virgin olive oil and add 2 very finely sliced garlic cloves. Cook for a minute or so, until it is softening ever so slightly and doesn’t look “raw” any more, then add 12 finely chopped anchovies. Cook gently, pressing them with the back of a wooden spoon until they’ve “melted”. Add a pinch dried chilli flakes if using, then stir in 1½ tbsp capers, 1½ tbsp lemon juice and 2 tbsp finely chopped parsley. Put 6 large eggs into boiling water. Once the water has come back to the boil, cook for six minutes. Plunge into cold water. Trim the base off each of the asparagus stalks (about 4-5 asparagus spears per person depending on thickness) and remove any tough skin with a peeler. Boil or steam until just tender (about four minutes) and, while they’re cooking, shell the eggs. Divide the asparagus between six plates, top with a halved egg and spoon on the dressing. Serve immediately.