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Green Asparagus with Soft-Boiled Eggs and Brown Shrimps

Tim Hughes

by Tim Hughes from J Sheekey FISH

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.

From the book

Tim Hughes, Allan Jenkins, Photos by Howard Sooley


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

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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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