Recipes

Asparagus salad with soft boiled eggs, parmesan and broad beans

This makes a lovely starter or light lunch with some crusty bread.

May 24, 2018 08:59
Asparagus salad Fabienne land

Cook: 20 minutes

Serves: 6

www.homecookingbyfabienne.co.uk

 

  • Wash and cut off the woody ends of the asparagus
  • Lay them on an oven tray and drizzle with olive oil; cook at 200°C in a fan oven for 10 minutes. Leave to cool.
  • Cook the broad beans for 2 minutes in boiling water and drain.
  • Wash and pat dry the baby spinach leaves.
  • Make parmesan shavings with a potato peeler.
  • Cook the eggs for exactly 6 minutes; Cool quickly in cold water, peel and reserve. Cut them in half carefully as the yolk will be runny.
  • Lay the spinach on a large flat plate; add the asparagus, eggs, broad beans and parmesan.
  • Whisk together the dressing ingredients to emulsify and season to taste. l Drizzle over the salad and serve at room temperature.

Ingredients

500g green asparagus

6 tbsp extra virgin olive oil plus extra to drizzle on the asparagus

200g double-podded broad beans

100g baby spinach leaves

100g parmesan

3 medium eggs

Salt and pepper

2 tbsp mustard

2tbsp red or white wine vinegar