Asparagus Herb Salad with Soft Boiled Egg
Fresh salad greens mixed with fresh herbs, asparagus and a soft boiled egg served with a mint, lemon vinaigrette.
Ingredients
For the vinaigrette:
- 2 tablespoons fresh mint chopped
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- ½ cup (118 ml) olive oil
- Salt to taste
For the salad:
- 4 large eggs room temperature
- ¾ pound (198 grams) asparagus, woody ends removed
- Sea salt
- 4 cups (56 grams) of salad greens of your choice (or more if you like)
- Fresh basil chopped
- Italian parsley chopped
- Fresh dill chopped
Instructions
Make the vinaigrette:
- Add the mint, lemon juice, vinegar, honey and salt to a bowl or glass mixing just. Whisk to combine the ingredients, then as you whisk, drizzle in the olive oil until thickened. Taste for seasoning, set aside.
Make the salad:
- Bring a large pan of water to a light boil. Add cold water and and ice to a large bowl and have it close by to the pan. To the boiling water add a little salt and stir. Add the asparagus and simmer for about 2-3 minutes until they are just tender, not soft. Transfer immediately to the ice water to cool (this stops the cooking and retains the green color). Keep the pan of boiling water. Once cooled, remove from the water and dry, do not leave in the water or they will become soggy. Set aside. Keep the ice water.
- Bring the pan of water used for the asparagus to a simmer and use a spoon to add the eggs. Cook for 6 minutes and transfer to the ice water to cool and stop the cooking process.
- Divide the asparagus evenly between 4 salad bowls. Top with a handful of salad greens, and chopped herbs (the amount is up to you). Peel the eggs, cut in half and place in the bowl, top with the dressing.
Video
Nutrition
Serving: 1 | Calories: 342kcal | Carbohydrates: 7g | Protein: 9g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 25g | Cholesterol: 186mg | Sodium: 385mg | Fiber: 2g | Sugar: 3g