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.
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|
|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.