Asparagus salad with eggs
Photo by Annabel Langbein Media
Asparagus makes a happy partner to lots of flavours - bacon, prosciutto, garlic, ginger, Asian sauces, all kinds of nuts, capers, parmesan, butter, olive oil and any kind of protein, especially eggs. Instead of toast soldiers, try dipping lightly cooked asparagus spears into soft-boiled eggs - it's really delicious.
- Snap off and discard tough ends of asparagus. Heat oil in a large, heavy-based frying pan and cook asparagus over a medium heat, turning frequently, until just tender and starting to brown (2-3 minutes).
- Remove from pan and set aside. Break eggs into pan and fry, sunny side up. Place two eggs on each plate, top with asparagus, microgreens, radish slices and shavings of pecorino or parmesan. Season with salt and pepper and serve.
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