Soft Egg, Asparagus and Parmesan Salad
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Six and a half minutes gives a yolk that is set at the edge and runny in the middle, which is what dresses the leaves. Seven minutes and it is a boiled egg.
Add a slice of sourdough for about 120 kcal more if 348 kcal is not enough for the afternoon.

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