2 bunches green asparagus, trimmed
3 tablespoons extra-virgin olive oil
ground black pepper
3 tablespoons shallots finely chopped (or red onion)
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
100 g Rocket
1 tablespoon white wine vinegar
4 large eggs
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4 slices of sourdough bread, toasted
- Preheat oven to 200°C.
- Place asparagus on a flat roasting pan. Drizzle with 2 teaspoons oil; sprinkle with a pinch of pepper and salt. Toss gently to coat; arrange in a single layer. Bake at 200° for 5 minutes or until crisp/tender.
- Place remaining oil, shallots, juice, and tarragon and salt & pepper in a large bowl, stir well with a whisk. Add rocket and toss gently to coat. Place about 1 1/2 cups rocket mixture on each of 4 plates. Top each serving with a quarter of the asparagus.
- Add water to a pot, filling two-thirds full and bring to a boil. Add eggs into water gently and boil for five minutes. Then remove eggs and place straight into an ice bath to cool. Once cooled peel each egg and place on top of salad. Finish with a light drizzle of olive oil and serve.