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.
1 person made this
Ingredients
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
Method
Prep:20min ›
Ready in:20min
- 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.
