Asparagus with Egg and Roasted Peppers
Asparagus with Egg and Roasted Peppers
Serves: to serve 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 mins
ingredients
16-20 stems -
young asparagus
1 jar - roasted red peppers
2 - eggs
4 tablespoons - olive oil
2 tablespoons - apple cider vinegar
- salt and pepper
12 leaves - fresh mint
1 jar - roasted red peppers
2 - eggs
4 tablespoons - olive oil
2 tablespoons - apple cider vinegar
- salt and pepper
12 leaves - fresh mint
directions
- Trim the stems of the asparagus and use a peeler to gently remove the fibrous outer layer. Place them in boiling salted water for between 5 and 8 minutes (depending on the thickness of the asparagus) until they are tender (but NOT overcooked). Drain, allow to cool and chill in the fridge.
- While the asparagus is cooking, hard boil the eggs, allow to cool, remove the shells and roughly chop them.
- Chop 4 large (or 6 small) roasted peppers into bite-size pieces. In a medium size bowl add the olive oil, apple cider vinegar and season with salt and freshly ground pepper. Stir briskly, then add the peppers and mix.
- Place 4-5 stems of chilled asparagus on each plate then pour the roasted pepper vinaigrette over. Top with chopped egg and tear the mint leaves over the plate. Serve with crusty wholemeal bread.