Asparagus, soft boiled egg and parmesan with dijon vinaigrette
Photo by Babiche Martens
|24||Asparagus spears, trimmed of any woody ends|
|4||Eggs, soft boiled, peeled and quartered|
|1 Tbsp||Olive oil|
|1 bunch||Rocket leaves, to serve|
|100 g||Parmesan cheese, freshly shaved|
- In a hot pan or on the barbecue, heat the oil and add the asparagus, turning occasionally. After about 5 minutes or when tender, remove.
- Whisk the mustard, salt, sugar, a grinding of black pepper and vinegar together then drizzle in the oil until vinaigrette is amalgamated.
- Arrange asparagus, egg and leaves on plates, dress with vinaigrette, gently toss and top with parmesan and a grind of pepper.