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Asparagus Egg Salad with soft-boiled eggs, butter lettuce and lemon dressing

Asparagus, Egg & Lemon Salad

A spring salad of blanched asparagus,soft-boiled eggs and butter lettuce, dressed with a lemon and honey vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad, Starter
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 500 g asparagus woody ends trimmed
  • 4 eggs
  • 1 head butter lettuce leaves separated
  • A small handful fresh parsley leaves
  • A small handful fresh chives snipped
  • Salt and black pepper to taste
  • 4 tbsp Wilson's Extra Virgin Olive Oil
  • 1 tbsp balsamic vinegar
  • Juice of 1 lemon
  • 1 tsp honey

Method
 

  1. Bring a pot of water to the boil. Lower in the eggs and cook for 6 minutes for a soft, just-set yolk. Lift out, plunge into cold water, then peel once cool enough to handle.
  2. In the same pot, blanch the asparagus for 2 minutes, until bright green and just tender. Drain and refresh under cold water to stop the cooking.
  3. Whisk together the Wilson's Extra Virgin Olive Oil, balsamic vinegar, lemon juice and honey. Season to taste.
  4. Arrange the butter lettuce leaves on a platter and scatter over the asparagus.
  5. Halve the eggs and nestle them among the asparagus and lettuce.
  6. Spoon over the dressing and finish with the parsley and chives.

Notes

Storage - best eaten the same day, since the dressed leaves and eggs don't hold well overnight. Make-ahead - soft-boil and peel the eggs a few hours ahead and keep them in cold water in the fridge, and whisk the dressing up to two days ahead. Serving suggestion - good on its own as a light lunch, or alongside grilled fish or chicken for a fuller plate.