Asparagus and egg salad

Yesterday we experienced typical British weather, the complete opposite of the previous 24 hours. After a long day soaking up the sunshine, it rained practically all day long. I wanted to make a delicious lunch, packed full of good things to give us all some much needed energy and came up with an asparagus and egg salad. It’s the asparagus season so it’s lovely to be able to eat something fresh and packed full of flavour. It was super quick to prepare and a meal the whole family enjoyed so I thought I would share it here.

Ingredients for an asparagus and egg salad
70 g of pasta per person (dry or fresh)
Salad leaves
Asparagus
4 British Lion Eggs
Croutons
Salt and pepper

How to make an asparagus and egg salad

Cook the pasta according to the instructions. When cooked, drain and stir through 2 tablespoons of olive oil.

Meanwhile steam the asparagus in a microwaveable container with 1 tablespoon of water for 2 minutes. Set aside until needed.

I wanted soft boiled eggs which would ooze when cut in half, so I boiled the water for the eggs and cooked them for 4 minutes. I removed them from the boiling water and peeled them under cold running water.

When the three steps above were done I assembled the asparagus and egg salad.

Place a handful of salad leaves on a plate, add a portion of pasta, place the asparagus on top with an egg cut in half. Season to taste. I added a handful of croutons for some extra texture and served it with garlic bread.

What do you think of my seasonal salad recipe ? Eggs are the perfect ingredient to help you shape up for summer the healthy way because they are packed full of protein, keeping you feeling fuller for longer. You can find lots more idea at the eggrecipes.co.uk website.

Don’t forget to check out my other recipes using British Lion Eggs:
Chicken teriyaki and egg fried rice
Feta, courgette and chorizo tortilla
How to make molded eggs for a bento picnic
Easy chorizo omlette