Ingredients
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2 packets Asparagus Tipshard ends snapped off
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200 g Smoked Salmoncut into long strips
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4 Large eggssoft boiled
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100g Pea Shoots
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1 Ciabattasliced and toasted
Directions
I like to call this my ‘Best of British’ salad. This weekend was a typically beautiful May weekend, where we all get excited because a) it is not raining and b) it is above 20C! Time to crack open the Rose and go into full Al Fresco dining.
This recipe includes some of our favourite seasonal ingredients – pea shoots and asparagus, with smoked salmon from Scotland and some runny boiled or poached eggs.
It is super quick to make and we served it with some toasted ciabatta bread. Feel free to change your ingredients dependent on the season.
Steps
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1
Done
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Put the eggs into a pan of cold water and bring to the boil, after they have been boiling for one and half minutes, plunge into cold water. |
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2
Done
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Meanwhile griddle the asparagus on a fairly high heat, moving it around so that it does not burn |
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3
Done
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Arrange the pea shoots on the plates and then peel the egg shells off. |
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4
Done
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Put the cooked asparagus on top of the pea shoots, arrange the salmon around over the top. Then top each plate with two soft boiled eggs halved. |
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5
Done
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Serve with the toasted ciabatta slices and a glass of Rose. |
