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Ingredients

2 bunches asparagus, trimmed, halved lengthways
4 eggs
2 shallots, finely chopped
2 teaspoons baby capers
2 tablespoons olive oil
2 teaspoons finely grated lemon rind
1/4 cup (60ml) lemon juice
2 x 150g pkts Springs ocean trout, skinned, flaked

Method

Step 1 Cook asparagus in a large saucepan of boiling salted water for 1 minute or until bright green and just tender. Drain and refresh under cold water.
Step 2 Meanwhile, place eggs in a small saucepan. Cover with cold water then bring to the boil over medium heat, stirring occasionally. Boil for 4 minutes for soft-boiled yolks or until cooked to your liking. Cool in a bowl of cold water then peel.
Step 3 Meanwhile, place shallots, capers, oil, lemon rind and juice in a small bowl. Season to taste with salt and pepper then toss to combine.
Step 4 To serve, divide asparagus and ocean trout among plates. Drizzle with caper dressing and break a soft-boiled egg over each plate. Season with pepper and serve.

Ocean trout and asparagus with caper dressing

How to make Ocean trout and asparagus with caper dressing

Ingredients

Method