for 4 portions
4 soft boiled eggs
1 bunch green asparagus
2 handfuls of arugula
2 handfuls of baby spinach
4 sprigs of thyme
salt and pepper
apple cider vinegar
This salad is all about spring. First of the season green asparagus, radish and soft boiled eggs. I had been planning to make eggs with asparagus soldiers for quite some time, waiting for the first of the season asparagus. When it came to that I decided to make something quite different, so I made the asparagus soldiers a part of the salad. Young baby spinach and rocket leaves, tender radishes and sharp but mellowed red onion. All those tastes match the runny egg yolk. So here we have two in one: asparagus soldiers soft egg spring salad. Healthy, tasty and well suited for spring.
Boil the eggs until soft, about 4 minutes. Clean the asparagus, break off and discard the wooden ends, steam asparagus for about 5 minutes. Cut the asparagus into 1 inch pieces, tips keep whole. Cut the red onions into thin slices, salt and put aside to mellow. Cut the radishes into thin slices. In a large bowl mix together the washed and dried arugula and baby spinach leaves. Add the asparagus, red onion and radishes. Season the salad with salt and pepper, pour the apple cider vinegar and flaxseed oil. Mix well. Divide the salad among serving plates. On top put the egg cut in half. Sprinkle with thyme leaves and pepper. Pour some of the flaxseed oil on top.
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