Neil, Chef Trainer

Asparagus & Korean Egg Relish

Griddled Asparagus, ‘Kimchi’, Korean spiced caper & egg relish, sriracha mayo.



  • 8 spears of asparagus
  • 2 boiled eggs
  • 60g gherkin or cornichon
  • 60g capers
  • 1 tsp Korean paste
  • 1/2 tsp Dijon mustard
  • Korean chilli flakes
  • Salt & pepper
  • Splash or rapeseed oil
  • 120g sweetheart or hispi cabbage
  • 40g sriracha
  • 20g cider or rice vinegar
  • Sriracha mayo



  1. Take the pre-boiled eggs and chop coarsely
  2. Do the same with the capers and gherkins
  3. Add the Dijon, Korean paste, seasoning and oil
  4. Keep this relish at room temp for the plating
  5. Finely shred the younger cabbage leaves
  6. Fold in the sriracha and vinegar and a pinch of salt
  7. Get the griddle hot, meanwhile take off any ‘woody’ bases to the asparagus
  8. Griddle them for 2 -3 minutes giving a small turn
  9. Warm the cabbage if you want, I served it cold
  10. Plate up some cabbage, 4 nice warm Asparagus spears, a good scattering of the relish
  11. Garnish with Sriracha mayo and some herbs or spring onions