Asparagus, egg and Parmesan cheese salad

Asparagus, egg and Parmesan cheese salad


1 person made this

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

MDavies Hampshire, England, UK

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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