Egg and Asparagus Salad
A super speedy salad for sophisticated palates.
Method
Based on 4 servings, adjust as needed.
Step 1
Place eggs in the bottom of a very wide saucepan and cover by 1 inch with boiling water over medium heat. Cook for 5-9 minutes depending on how well done you like your eggs (5 mins for runny, 7 mins for soft, 9 mins for hard-boiled), then drain under cold water, peel and chop into quarters.
Step 2
Meanwhile preheat your grill to medium. Chop the tough ends off the asparagus, place on a lined baking tray, drizzle with olive oil and season generously. Place under grill until just cooked, 4-7 minutes.
Step 3
Prepare your salad dressing by whisking together anchovy, garlic, 8 tbsp lemon juice and 200ml olive oil in a jug. Season to taste.
Step 4
Toss salad leaves in half the dressing and arrange on a large platter. Top with egg quarters, grilled asparagus, manchego and the rest of the dressing.
- Ingredients
- Based on 4 servings
-
250g Mixed Salad Leaves 2x Little Mixed Leaves 125g -
60g Anchovy, minced 1x La Monegasque Anchovy Fillets In Olive Oil 100g -
500g Fine Asparagus, trimmed 2x Sainsbury's Asparagus Spears 250g -
100g Manchego cheese, shaved 1x Sainsbury's Spanish Manchego Cheese, Taste the Difference 170g -
4 Garlic Clove, crushed 1x Sainsbury's Garlic -
3 Lemon, juiced 3x Sainsbury's Lemons -
205ml Olive Oil 1x Sainsbury's Olive Oil 250ml -
8 Egg, boiled and chopped 1x Sainsbury's British Free Range Eggs Medium x12