Green Asparagus with Soft-Boiled Eggs and Brown Shrimps

This light summer salad of asparagus with boiled eggs and shrimps is taken from the J Sheekey recipe book. Enjoy it in May, when British asparagus is in season.

J Sheekey FISH
From the book J Sheekey FISH
Tim Hughes


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

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.

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