Lunch

Soft Egg, Asparagus and Parmesan Salad

Name: Soft Egg, Asparagus and Parmesan Salad
Prep time: 15 min
Total time: 15 min
Yield: 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

Six-and-a-half-minute eggs over blanched asparagus and little gem, with a mustard dressing and shaved parmesan. 24 g of protein for 348 kcal.

Calories: 348kcal
Protein: 24g
Fat: 24g
Carbs: 6g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Eggs
Mustard

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Egg2 large, about 110 g
Asparagus150 g
Little gem lettuce80 g
Parmesan15 g
Olive oil8 g
Dijon mustard1 tsp, about 6 g
Lemon juiceA squeeze
SaltTo taste

Method

Lower the eggs into boiling water and cook for six and a half minutes, then lift them into cold water.
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.
Whisk the mustard, lemon, oil and salt in the bottom of the bowl. Add the leaves and asparagus and turn them over in it.
Peel and halve the eggs, set them on top and shave the parmesan over with a vegetable peeler.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.