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Asparagus and soft egg salad with toasted almonds


You'll need

3 bunches asparagus 3 eggs, at room temperature 40 ml sherry vinegar 40 ml lemon juice 40 ml lemon-infused extra-virgin olive oil (see note) 20 gm slivered almonds, toasted To serve: dukkah

Method

  • 01
  • Cook asparagus in a large saucepan of boiling water for 2-3 minutes, drain and refresh in iced water, then drain again.
  • 02
  • Cook eggs in a saucepan of gently boiling water for 7 minutes, drain and cool in iced water, then peel.
  • 03
  • Coarsely crumble one egg into a bowl, add vinegar and lemon juice and whisk to combine. Add lemon oil, whisk to combine, then 40ml hot water. Season to taste with sea salt and freshly ground black pepper.
  • 04
  • To serve, coarsley crumble remaining eggs and scatter over asparagus, drizzle with dressing and scatter with almonds and dukkah.
Note Lemon-infused extra-virgin olive oil is available from Simon Johnson and select delicatessens.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2007

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