Asparagus, avocado & paprika rye croutons with tahini & yoghurt dressing

Serves 2 as a meal or 4 as a side

Asparagus, avocado & paprika rye croutons with tahini & yoghurt dressing Photo: Kelly Gibney

Ingredients

• 3 thick slices of rye sourdough - torn into large chunks
• Olive oil for drizzling
• 1/2 teaspoon good quality hot smoked paprika
• 250g fresh asparagus (thin stems are best)
• 2-3 large free-range eggs (use more if desired)
• 80g baby rocket leaves
• 1/2 ripe (but still firm) avocado - sliced
• Dressing
• 1 small garlic clove - finely diced
• 3 tablespoons hulled tahini
• 4 tablespoons olive oil
• 1/4 cup Greek yoghurt
• 4 tablespoons water
• Juice of 1 lemon
• 1/2 teaspoon honey or muscovado sugar
• Sea salt and cracked black pepper
• To serve: Sesame seeds (I’ve used black and white)

Method

Combine all the dressing ingredients in a small jug and whisk together until smooth. Add additional water, if necessary, to create a thinner, pourable consistency.

Preheat the oven to 180 degrees Celsius. Drizzle the torn sourdough generously with olive oil. Sprinkle with the paprika, sea salt and cracked black pepper. Toss well to evenly coat all the pieces. Bake for around 20 minutes until browned and crunchy.

Trim the woody ends from the asparagus and cut the remaining piece in half. Bring a medium pot of water to a boil. Add the asparagus and blanch for 1 minute. Drain and plunge into icy cold water (this helps to halt cooking and retain the bright green colour.

Bring a medium pot of water to a boil and gently add the eggs. Cook for 6 minutes for soft yolks and 8 minutes for hard-boiled.

Lay the rocket out on a large plate or platter. Scatter the asparagus, avocado and croutons. Drizzle generously with the dressing. Halve the eggs and lay them carefully on top while still warm.

Garnish with a grind of cracked black pepper and a sprinkling of black and white sesame seeds.

Serve immediately.