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Green asparagus and baby spinach salad with a soft boiled egg and parmesan tuile Recipe

Green asparagus and baby spinach salad with a soft boiled egg and parmesan tuile Recipe
Method
  • 1Part one

    Wash the asparagus, remove the woody stem and tips. Keep the tips whole and then cut the green stem into thin slices.
    Wash the baby spinach leaves.

    Heat a frying pan and add the olive oil. Add the asparagus to the pan. Once the asparagus begins to colour, add the chicken stock, butter, garlic, thyme, bay leaf and salt. Cover and cook over a high heat until the stock has reduced and emulsified with the butter. Remove the lid and remove the pan from the heat. Add the spinach leaves and season with pepper.

    Set aside in a warm place.

  • 2Part two

    Bring a large pan of water to a rapid boil. Add the eggs to the pan and cook for 4 and a half minutes. Remove from the pan and plunge into iced water to cool. Once cool, remove the shells.

    Heat a saucepan and add the pine nuts. Toasts until golden brown.
    Cut the olives into quarters and then add to the pine nuts.
    Cut the ham lengthways into 3 slices and then cut across the width of each slice to form strips of ham. Add the ham to the olives and pine nuts.
    Pick and finely chop the basil leaves and add to the mixture. Finish with the olive oil and vinegar and combine gently.

  • 3For the parmesan tuiles

    Preheat the oven to 200°C.

    Finely grate the parmesan. Sprinkle the parmesan on to a silicone baking sheet, forming individual circles of cheese. Transfer to the oven and cook for 4 to 5 minutes or until golden brown. Take care not to overcook the parmesan.

  • 4To serve

    Plate the asparagus and spinach salad, making sure the tips are visible. Place a soft boiled egg in the centre and then add the pine nuts, olive and ham dressing. Finish with a parmesan tuile to serve.

Chef's tip

«Add the vinegar and oil to the dressing at the last minute to maintain the texture of the different ingredients.»

A soft boiled egg served with a salad of green asparagus and baby spinach cooked with garlic, thyme and bay. The dish is finished with a dressing of pine nuts, cured ham, olives and basil.

Rate this recipe :

(12 votes)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  5mins

Ingredients for people


    Part one of the recipe
  • Green asparagus : 12 whole
  • Baby spinach leave(s) : 600 g
  • Unsalted butter : 20 g
  • Garlic clove(s) : 1 bulb
  • Thyme sprig(s) : 1 whole
  • Bay : 1 leaf
  • Chicken stock : 100 ml
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • Part two of the recipe
  • Whole egg(s) : 6 whole
  • Olive oil : 100 ml
  • White balsamic vinegar : 50 ml
  • Pine kernel(s) : 50 g
  • Pitted black olive(s) : 100 g
  • Cured ham slice(s) : 2 whole
  • Basil : 1 bunch

  • For the tuiles
  • Parmesan : 80 g
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