Salad of asparagus and soft-boiled egg vinaigrette

Chef: Neil Perry
Prep: 15 mins
Cook: 20 mins
Salad of asparagus and soft-boiled egg vinaigrette
This salad in summer benefits from a few ripe cherry tomatoes tossed through it and is awesome with some sliced buffalo mozzarella or burrata.

2 bunches green asparagus

4 x 55g free-range eggs

2 small red Asian shallots, finely chopped

2 tbsp red wine vinegar

125ml extra virgin olive oil

Sea salt and freshly ground white pepper

Shaved parmesan, to serve

Break off the dry ends of the asparagus.

Fill a large suacepan with water, salt it until it tastes like the sea, and bring to the boil.

Blanch the asparagus for 3-5 minutes epending on the thickness of the spears. 

Drain and immerse in ice water.

As soon as they are cool, drain and pat dry on paper towel.

Bring another saucepan of water to the boil and salt it well. 

Place the eggs in and cook for exactly 6 minutes, then drain and run under cold water or place in iced water until cold. 

Gently crack the shells with a spoon and leave soaking in the cold water for 10 minutes, then peel.

Meanwhile, place the shallots and red wine vinegar in a bowl together, leave for 10 minutes then whisk in the olive in the olive oil and season to taste.

Place a pile of asparagus lengthways in the middle of each of four plates, cut the eggs in half carefully (they will have a soft centre), place the halves on and about the asparagus, drizzle with the vinaigrette, give a good gind of white pepper and scatter with shaved parmesan.

Serves
4

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Eggs, Cheese

Recipe Type
Easy, Entertaining, Family Dinners, Salads

Level of Difficulty
Easy

The egg needs 6 minutes, but must be chilled quickly. Soaking the egg helps water get between the shell and egg and makes peeling easier, so does peeling under running water.
 
Make sure the asparagus is removed from the iced water the moment it is chilled. Soaking too long makes it taste more and moe like water.
 
Easy Weekends by Neil Perry (Murdoch Books). Photography: Earl Carter

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