Del's Grilled Asparagus Salad with Green Goddess Hummus

Spring is here, and there's only one thing on my mind. Asparagus.

This grilled asparagus salad is worth dusting off the BBQ early for. Grilled spears over a herby green goddess-inspired hummus, jammy eggs, and a crunchy lemony crumb made from the end of a loaf that was never getting eaten.

Serve it next to some grilled chicken, and you've got dinner sorted.

How to make it

1. Start with the eggs. Put them into a small pan of cold water and bring to a boil over high heat. Once it hits a rolling boil, cook for 3 minutes. If your eggs are size 6 or 7, add 30 seconds for each size up.
2. Run them under cold water for a full minute. This stops the cooking and keeps the yolks jammy. Peel gently and set aside.
3. Now the hummus. Put the chickpeas, yoghurt, avocado, tahini, lemon juice, salt and pepper into a blender or food processor and blend to a smooth paste.
4. Add the coriander and mint, and the chives if you're using them, then blend again just until it turns properly green and the herbs are through it.
5. Taste it. This is where you decide whether it wants more lemon, or more salt and pepper.
6. Tear the bread into little nuggets, slightly bigger than a chickpea. Toss them with the olive oil so they're all lightly coated, then add them to a pan over low to medium heat. Toast, turning constantly so they colour evenly. Stale bread takes about 6 minutes, fresher bread up to 15.
7. Off the heat, grate over the lemon zest and add a pinch of salt. Tip the crumb out of the pan so it stops cooking.
8. Asparagus is last, because it's best straight off the heat. Trim the woody ends, roughly 3cm from the bottom, then toss the spears with the olive oil and season with salt and pepper. I like to do this on a tray or a plate, as in a bowl you can easily break the beautiful ends.
9. Grill on the BBQ over high heat, or in a large pan over high heat, until they've taken on some colour and are just tender. Smaller spears take about 5 minutes, larger ones up to 8 minutes. But slightly al dente is always best. 
10. Spread the hummus over the base of a platter. Pile the asparagus on top. Halve the eggs, sit them over the asparagus and season the cut side with flaky salt and pepper. Scatter with the lemony crumb and a few extra herb leaves. Serve straight away, while the asparagus is still warm and the crumb is crisp.

Del's Tip: No bread going spare? Use the last of the tin of chickpeas instead. Drain them and pat them properly dry, drizzle over a little olive oil and season with salt and pepper, then air fry at 175°C for 15 minutes, until they rattle in the basket: same crunch, and nothing left in the fridge.  

Recipe by Del Holland. For more seasonal recipes, head to Dishes with Del