Dinner

Charred Asparagus & Soft-Boiled Egg Salad

Grilled asparagus spears with soft-boiled eggs, baby spinach and a warm lemon and Dijon dressing. Elegant, protein-packed and completely dairy-free.

StandardVegetarianVeganGluten Free
335
kcal
19g
Protein
10g
Carbs
27g
Fat
£2.13
Per Serving
⏱ Prep: 5 min 🍳 Cook: 15 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Asparagus 1 bunch (200g) 40 kcal
Large Eggs (box of 10) 2 eggs 157.2 kcal
Baby Spinach 80g 18.4 kcal
Lemon 1 lemon 8 kcal
Dijon Mustard 1 tsp 9.1 kcal
Garlic 1 clove 3.9 kcal
Olive Oil 1.5 tbsp 176.8 kcal
Chilli Flakes 1/2 tsp 5 kcal
👨‍🍳 Method
  1. 11. Bring a small pan of water to the boil. Gently lower in eggs and boil for exactly 6.5 minutes. Transfer to iced water to stop cooking; peel carefully and halve.\n2. While eggs cook, char asparagus spears in a dry griddle pan over high heat, turning once, 4-5 minutes until tender with char marks.\n3. Whisk together lemon juice, olive oil, garlic and Dijon mustard for the dressing.\n4. Arrange baby spinach on plates. Lay asparagus spears on top.\n5. Place soft-boiled egg halves alongside.\n6. Spoon warm dressing over everything. Season with salt, pepper and chilli flakes.

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