Crispy Shallot, Asparagus & Soft Boiled Egg Salad Recipe | Abel & Cole

Crispy Shallot, Asparagus & Soft Boiled Egg Salad

Cooking time
Serves2 people
Vegetarians Gluten-free diets

Spring into summer with this delightfully fresh salad. You'll marry organic crispy shallots, asparagus and Wiltshire eggs with chilli faster than you can say "some like it hot".

Ingredients

  • 2 eggs
  • 1 lemon
  • 2 tbsp honey
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1 chilli
  • 1 garlic clove
  • 4 shallots
  • 250g asparagus
  • 100g sweet salad mix
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Method

1. Fill a pan with boiling water and bring to the boil. Lower your eggs carefully into the pan. Set a timer for 6 mins. Remove the eggs as soon as the timer goes off. Plunge into ice cold water. Set aside.
2. Zest your lemon. Juice it. In a bowl whisk together the honey, 1 tbsp olive oil, the lemon zest and 1 tbsp lemon juice. Add a pinch of salt. Cut a few slices from your chilli, more or less, to taste, and finely chop. Peel your garlic. Finely chop a third of it. Add to the dressing. Stir to mix.
3. Use a veg peeler to slice the asparagus into long, thin ribbons. Peel and finely slice your shallots. Heat 1 tbsp oil in a large frying pan. Add your shallots to the pan in a single layer – cook in batches if needed.
4. Fry the shallots till golden and crisp. Remove with a slotted spoon. Lay on a plate lined with kitchen paper to absorb any excess oil.
5. Mix the asparagus ribbons with the dressing, stirring to coat. Toss the salad leaves into the mix. Drizzle with a little lemon juice. Peel your eggs – doing this in a bowl of water helps the shells come off better.
6. Divide the salad onto 2 plates. Nestle an egg in the centre of each one. Top with the crispy shallots, a few extra slices of chilli (if you like it hot) and a pinch of salt and pepper.
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