Asparagus salad with soft boiled eggs, parmesan and broad beans - The Jewish Chronicle
This makes a lovely starter or light lunch with some crusty bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.
Ingredients
- 500g green asparagus
- 6 tbsp extra virgin olive oil plus extra to drizzle on the asparagus
- 200g double-podded broad beans
- 100g baby spinach leaves
- 100g parmesan
- 3 medium eggs
- Salt and pepper
- 2 tbsp mustard
- 2tbsp red or white wine vinegar
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