Asparagus was first cultivated about 2,500 years ago in Greece. In Greek culture, asparagus represents the spear of love, and was held in high regard by Ancient Greeks as an aphrodisiac. Here's an easy recipe with eggs and cheese.
- 1 bunch of asparagus, cleaned, woody ends trimmed
- 2 hard-boiled eggs, halved
- 50–100 g shaved kefalograviera or kefalotiri cheese
- 1 tbsp chopped fresh dill
- 3 tbsp extra virgin greek olive oil
- 6 tbsp fresh lemon juice
- 1 pinch of dried oregano
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
To make the ladolemono, place all the ingredients in a jar with a tight-fitting lid. Seal and shake until well blended.
Bring a saucepan of salted water to the boil. Blanch the asparagus for 2–3 minutes or until tender with a slight crunch. Remove the asparagus and refresh it in a bowl of cold water. Drain and arrange the asparagus and egg on a serving platter.
Sprinkle with the cheese and dill. Drizzle over the ladolemono to serve.
Text © 2012 Maria Benardis