Asparagus & New Potato Salad with Soft Boiled Eggs Recipe | Abel & Cole
Asparagus & New Potato Salad with Soft Boiled Eggs
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Prep: 15 mins
Cook: 15 mins
Welcome in the warmer weather with this quintessential summer salad. Nutty Jersey Royals, tender green spears of asparagus and golden-yolked organic eggs. Our favourite summer trio, gathered together on one plate.
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401 kcal
(per portion)
Ingredients you'll need
  • 500g Jersey Royal potatoes
  • 2 eggs
  • 200g asparagus
  • 4 spring onions
  • A handful of chives
  • 1 lemon
  • 1 tsp caster sugar
  • 1 tbsp Dijon mustard
  • 1 garlic clove
From your kitchen
  • Sea salt
  • 1 tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Put 1 large and 1 smaller pan of water on to boil. Scrub the potatoes and cut them into 1cm-thick slices. When the large pan is boiling, add a pinch of salt and the potatoes. Simmer for 12-15 mins till tender when pressed with the tip of a knife.

  • 2.

    When the small pan boils, carefully add the whole eggs. Simmer for 7 mins (8 for firmer yolks). Lift the eggs out and plunge into a bowl of cold water.

  • 3.

    Meanwhile, snap the ends off the asparagus (they'll break at the right point when bent). Trim the spring onions. Halve them widthways to make 8 pieces. Halve each piece lengthways to make 16 short lengths. Finely chop the chives.

  • 4.

    Finely grate some zest off the lemon and set aside. Juice half the lemon into a small bowl. Add 1 tsp sugar and 1 tbsp each mustard and olive oil. Peel and crush the garlic and add that with a pinch of salt and pepper. Whisk together to make a dressing. Taste and add more seasoning if needed.

  • 5.

    Warm a dry griddle or frying pan over a medium heat for 2 mins. Add the asparagus and spring onions. Cook for 4-5 mins, turning the veg a few times, till a little charred and tender.

  • 6.

    The potatoes should be tender. Drain and tip them back into the pan. Add half the dressing and toss to mix. Arrange on 2 plates. Add the asparagus and spring onions to the plates.

  • 7.

    Drain the eggs. Peel, halve and nestle them in the salads. Scatter over the chives and lemon zest. Drizzle over the remaining dressing and serve.