Asparagus, Spinach and Egg Salad
Serves 4
Ingredients
- 500g asparagus (unprepared weight),
- 4 medium free range eggs,
- 4 rashers of bacon, diced (optional),
- 3 tbsp olive oil,
- 1 tbsp lemon juice,
- 4 large handfuls of baby spinach,
- 6 tbsp parmesan, coarsely grated,
- Salt and Pepper.
Method
- Cut the woody ends off the asparagus. Place the remaining asparagus over boiling water and steam until tender (approx 10-12 mins depending on thickness of stems).
- Add the eggs to the pan of boiling water after 5-6 mins and allow them to cook for 5 mins.
- Alternatively boil the asparagus for 4-5 mins until tender cooking the eggs at the same time in a separate pan of boiling water.
- Meanwhile if using the bacon, fry the pieces on a high heat until crispy.
- Make the dressing by placing the oil and lemon juice in a jug and mix together.
- On each plate, arrange a handful of spinach followed by the hot asparagus, a drizzle of the dressing and some parmesan.
- Carefully peel the eggs & cut each soft boiled egg into quarters and place on top of the asparagus with the bacon. Finally add salt and pepper before serving.