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Asparagus, Egg and Green Bean Salad
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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
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
- 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.
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
715.464kJ 171.0kcal |
|---|---|
| Fat | 12.8g |
| Saturated Fat | 2.4g |
| Sugars | 3.6g |
| Salt | 0.4g |
This recipe was first published in May 2008.
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