Asparagus, egg and Parmesan salad

    20 min

    This asparagus and Parmesan cheese salad is the perfect spring salad celebrating the best of asparagus while in season.


    Hampshire, England, UK
    1 person made this

    Serves: 4 

    • 450g cooked asparagus spears, roughly chopped
    • 55g pitted green olives, halved
    • 4 handfuls rocket leaves
    • 4 soft boiled eggs, halved
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • salt and pepper, to taste
    • 1 teaspoon fresh lemon juice
    • 1 clove garlic, minced
    • finely shaved Parmesan cheese, to taste

    Prep:20min  ›  Ready in:20min 

    1. In a salad bowl, combine the asparagus, olives and rocket leaves. Toss. Add the soft boiled eggs. In a jar with a tight lid, combine the oil, balsamic vinegar, seasoning, lemon juice and garlic then shake vigorously for 10 seconds. Pour over the salad. Serve with a generous amount of shaved Parmesan cheese.

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