The lunch edit 871

Soft Egg, Asparagus and Parmesan Salad

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

1 serving · 8 ingredients · 4 steps

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Soft Egg, Asparagus and Parmesan Salad, plated and ready to serve. — The finished recipe. Soft Egg, Asparagus and Parmesan Salad

Ingredients 1 to 6 for soft egg, asparagus and parmesan salad arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for soft egg, asparagus and parmesan salad arranged separately on a dark worktop. — Ingredients 7 to 8. A squeeze Lemon juice. To taste Salt

Soft Egg, Asparagus and Parmesan Salad, preparation step 1: Lower the eggs into boiling water and cook for six and a half minutes, then lift them into cold water. — Step 1. Lower the eggs into boiling water and cook for six and a half minutes, then lift them into cold water.

Soft Egg, Asparagus and Parmesan Salad, preparation step 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. — Step 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.

Soft Egg, Asparagus and Parmesan Salad, preparation step 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. — Step 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.

The finished soft egg, asparagus and parmesan salad. — Step 4. Peel and halve the eggs, set them on top and shave the parmesan over with a vegetable peeler.

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