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Le Chaudron recipe
Salade asperges œufs mollets
Asparagus salad with soft-boiled eggs
⏱ 25 minServes 2Medium290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
500 g (18 oz)green asparagus
2eggs
60 g (2 oz)mâche
30 g (1 oz)shaved Parmesan
20 gchopped hazelnuts
1 tbspolive oil
1 tbspbalsamic vinegar
1 tspwhole-grain mustard
- 500 g (18 oz) green asparagus
- 2 eggs
- 60 g (2 oz) mâche
- 30 g (1 oz) shaved Parmesan
- 20 g chopped hazelnuts
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp whole-grain mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Snap off the tough ends of the asparagus; they break naturally where the tender part begins.
- Lower the eggs into boiling water and cook for exactly 6 minutes, then plunge into cold water.
- Meanwhile, cook the asparagus in a large pan of boiling salted water for 6 minutes until tender-crisp.
- Drain and plunge into ice water for 1 minute.
- Toast the hazelnuts in a dry skillet for 2 minutes, rub in a towel to remove the skins, and chop roughly.
- Carefully peel the eggs under cold water (the whites are delicate) and halve them lengthwise.
- Make the dressing: whisk the mustard, balsamic vinegar, salt and pepper, then whisk in the oil.
- On 2 plates, arrange the lamb's lettuce, warm asparagus and eggs. Drizzle with dressing and top with the hazelnuts and Parmesan.
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