Asparagus, Spinach and Egg Salad

Serves 4



  1. Cut the woody ends off the asparagus. Place the remaining asparagus over boiling water and steam until tender (approx 10-12 mins depending on thickness of stems).
  2. Add the eggs to the pan of boiling water after 5-6 mins and allow them to cook for 5 mins.
  3. Alternatively boil the asparagus for 4-5 mins until tender cooking the eggs at the same time in a separate pan of boiling water.
  4. Meanwhile if using the bacon, fry the pieces on a high heat until crispy.
  5. Make the dressing by placing the oil and lemon juice in a jug and mix together.
  6. On each plate, arrange a handful of spinach followed by the hot asparagus, a drizzle of the dressing and some parmesan.
  7. Carefully peel the eggs & cut each soft boiled egg into quarters and place on top of the asparagus with the bacon. Finally add salt and pepper before serving.

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