Recipes>Asparagus Recipes
Green Asparagus with Soft-Boiled Eggs and Brown Shrimps
by Tim Hughes from J Sheekey FISH
Easy
Serves 4
This light summer salad of asparagus with boiled eggs and shrimps is taken from the J Sheekey recipe book. Enjoy it in May, when British asparagus is in season.
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From the book
J Sheekey FISH
Tim Hughes, Allan Jenkins, Photos by Howard Sooley
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Introduction
Asparagus is in season so make the most of it with this delicious easy-to-make recipe from J Sheekey Fish.
Tags
Ingredients
| 4 | medium free range eggs |
|---|---|
| 500g | medium green asparagus, half-peeled, woody stems removed |
| 120g | brown shrimps or prawns, peeled and cooked |
| 1 bunch | chives, finely chopped |
| For the dressing: | |
| 1 tbsp | white wine vinegar |
| 3 tbsp | extra virgin olive oil |
| 2 tbsp | sunflower oil |
| 1 tsp | caster sugar |
| ½ | lemon, juiced |
| salt and freshly ground black pepper |
Method
For the dressing, place all the ingredients into a jar and shake until emulsified.
Boil 2 saucepans of water. Carefully place the eggs into one with a slotted spoon. Cook for 6 minutes. Remove to a plate. Salt the water in the other pan and add the asparagus. This will take about 5 minutes to cook. Carefully peel the eggs (you can dip them in cold water for a second or so to make this easier).
Check the asparagus is tender by cutting a little off the thick end to see if the knife cuts through it easily. Drain in a colander. Arrange on warmed plates. Cut the soft-boiled eggs in half and place on top of the asparagus.
Place the brown shrimps, chives and dressing into a saucepan and gently warm for no more than 30 seconds.
Spoon the shrimp dressing over the asparagus and serve.
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Ingredients
Method
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