zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Asparagus, Egg and Green Bean Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Asparagus, Egg and Green Bean Salad

    While British asparagus is in the shops, combine it with crunchy green beans and hard-boiled eggs. You can buy quail’s eggs already cooked and peeled, but if you want to boil your own hen’s eggs that’s fine too.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 200g fine green beans, topped and tailed
    • 500g asparagus, woody ends snapped off
    • ½ small red onion, finely sliced
    • 2 tbsp olive oil
    • 1 tbsp lemon juice
    • 12 boiled quail’s eggs or 3 hen’s eggs, peeled and halved (or quartered)

    Method

    1. Bring a large pan of salted water to the boil; add the green beans and bring back to the boil. Add the asparagus and cook for a further 3½ minutes, or until just tender. Drain the vegetables and plunge them into a large bowl of iced water to ensure they retain their colour and texture.
    2. To assemble the salad, drain the beans and asparagus and put them in a large mixing bowl. Add the sliced red onion, olive oil and lemon juice, season well and toss to combine. Transfer to a large lunch box or salad bowl. Scatter with the quail’s or hen’s eggs. Cover and refrigerate until needed.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary