Green Asparagus with Soft-Boiled Eggs and Brown Shrimps

By Tim Hughes Tim Hughes From the book J Sheekey FISH
Green Asparagus with Soft-Boiled Eggs and Brown Shrimps

Asparagus is in season so make the most of it with this delicious easy-to-make recipe from J Sheekey Fish.

For how many? Serves 4


  • 4 medium free range eggs
  • 500g medium green asparagus, half-peeled, woody stems removed
  • 120g brown shrimps or prawns, peeled and cooked
  • 1 bunch chives, finely chopped
  • For the dressing:
  • 1 tbsp white wine vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sunflower oil
  • 1 tsp caster sugar
  • ½ lemon, juiced
  • salt and freshly ground black pepper


For the dressing, place all the ingredients into a jar and shake until emulsified.

Boil 2 saucepans of water. Carefully place the eggs into one with a slotted spoon. Cook for 6 minutes. Remove to a plate. Salt the water in the other pan and add the asparagus. This will take about 5 minutes to cook. Carefully peel the eggs (you can dip them in cold water for a second or so to make this easier).

Check the asparagus is tender by cutting a little off the thick end to see if the knife cuts through it easily. Drain in a colander. Arrange on warmed plates. Cut the soft-boiled eggs in half and place on top of the asparagus.

Place the brown shrimps, chives and dressing into a saucepan and gently warm for no more than 30 seconds.

Spoon the shrimp dressing over the asparagus and serve.

See all recipes »

More by Tim Hughes

See all recipes »

Something for the weekend