Warm Asparagus Salad

This Italian-style side dish pairs well with wine.

Cooking time

10 minutes

Calories

103kcal

Sodium

0.2g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Directions

Cut off about 1 cm (0.4 in.) from the base of each asparagus spear, use a peeler to remove any tough skin from the bottom halves. Chop into 3 cm (1.2 in.) lengths, boil in salted (extra) water and arrange on a plate.
Place the hot spring egg on top, sprinkle on the parmesan cheese, drizzle on the olive oil and soy sauce and then add a dash of black pepper to complete.

Cooking Basics

Green asparagus - peeling off the outer skin

The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.

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