Spanish · Lunch
White Asparagus Salad
A chilled Spanish salad built on jarred white asparagus spears, dressed with sherry vinegar and olive oil vinaigrette, and finished with chopped hard-boiled egg, capers and roasted piquillo pepper strips over arugula. Served cold as a light starter.
$5
15 minsPrep
9 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
246Calories
9.8gProtein
19.6gFat
8.9gCarbs
2.9gSugar
3.6gFiber
701mgSodium
184mgChol
3.9gSat Fat
420mgPotassium
90mgCalcium
2.6mgIron
0.6mcgVitamin B12
18mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Boil water in a small pot over high heat. Lower in the egg and boil 9 minutes until the yolk is fully set.
2
Chill
Transfer the egg to cold water and let sit 3 minutes until cool, then peel and chop coarsely.
3
Build
Scatter arugula on a plate. Arrange the drained white asparagus spears on top so they lie flat and visible. Scatter the chopped egg, capers and piquillo pepper strips over the asparagus.
4
Plate
Whisk the olive oil, sherry vinegar, salt and black pepper together, then spoon the vinaigrette evenly over the salad just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about two-thirds of a 280g jar jarred white asparagus spears
- 22 large eggs
- 22 small handful (40g) arugula
- 2 tbsp30ml extra virgin olive oil
- 3 tsp14ml sherry vinegar
- 2 tsp10g capers
- 4 tbsp40g roasted piquillo peppers
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
