Spring salad with asparagus and soft-boiled eggs
Indulge in a refreshing spring salad showcasing crisp asparagus and delicately soft-boiled eggs, perfectly combined for a lovely mix of flavors.
Ingredients:
- 1 egg
- 1 small head tender green lettuce
- 5 stalks asparagus
- 1 tablespoon balsamic vinegar
- 1 squeeze lemon juice
- 1 tablespoon honey
- 1 handful fresh parsley or cilantro leaves, finely chopped
- 1 splash olive oil
- 1 two-inch cube feta, crumbled
- Salt & pepper
Instructions:
- For a soft-boiled egg, start by boiling a small saucepan of water. Gently add the egg and let it simmer for 6 to 8 minutes, depending on the size of the egg. After that, remove the egg and place it in a bowl of ice water. Peel the egg underwater and cut it carefully into quarters.On a plate, create a nest with the lettuce leaves from a head of lettuce. Cut the raw asparagus stalks into one-inch pieces and scatter them over the lettuce. Make a dressing by whisking together balsamic vinegar, lemon juice, honey, and fresh herbs. Slowly drizzle olive oil into the mixture until the dressing reaches your desired thickness. Pour the dressing over the salad, crumble feta cheese on top, and place the egg quarters on top. Finish by sprinkling salt and pepper over the dish.
Summary:
- Calories: 250 kcal
- Fat: 11 g
- Protein: 13 g
- Carbs: 28 g
- Potassium: 574 mg
- Magnesium: 41 mg