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.
- 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.