Soft Egg, Asparagus and Parmesan Salad

Make soft egg, asparagus and parmesan salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
150 g Asparagus
80 g Little gem lettuce
15 g Parmesan
8 g Olive oil
1 tsp, about 6 g Dijon mustard
A squeeze Lemon juice
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Lower the eggs into boiling water and cook for six and a half minutes, then lift them into cold water.
2. Snap the woody ends off the asparagus and drop the spears into the same pan for two minutes. Drain and run under the cold tap.
3. Whisk the mustard, lemon, oil and salt in the bottom of the bowl. Add the leaves and asparagus and turn them over in it.
4. Peel and halve the eggs, set them on top and shave the parmesan over with a vegetable peeler.

Contains milk, eggs and mustard.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/soft-egg-asparagus-parmesan-salad

AI-generated images illustrating the recipe.

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