Asparagus and egg salad

Asparagus and egg salad
  • Serves: 1
  • Prep: 10 mins
  • Cook: 15 mins


  • 70 g of pasta per person (dry or fresh)
  • Salad leaves
  • Asparagus
  • 4 British Lion eggs
  • Croutons
  • Salt and pepper


  1. Cook the pasta according to the instructions. When cooked drain the pasta and stir through two tablespoons of olive oil.
  2. Meanwhile steam the asparagus in a microwaveable container with one tablespoon of water for two minutes. Set aside until needed.
  3. For soft boiled eggs which ooze when cut in half, boil the water first and cook the eggs in the boiled water for 4 minutes.
  4. Remove the eggs from the boiling water and peel them under cold running water.
  5. To assemble the 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 and season to taste. For texture add a handful of croutons.

Recipe courtesy of The Gingerbread House blog.

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3.4 / 5 rating (9 votes)

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