Soft Boiled Egg on Purple Asparagus & Salmon Salad

A soft and creamy boiled egg running through this salad makes it hard to resist.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Cook: 10 min

Ingredients

Purple asparagus 400g
Eggs 4
Smoked Salmon 350g
Bok choy bulbs 1-2
Pine nuts as required

Method

1
Wash the asparagus and trim off the hard parts. Microwave the stalks.
2
Make a soft boiled egg: put the egg in cold water, then allow the water to boil for 3 minutes before plunging into cold water and peeling.
3
Peel off the bok choy leaves and wash under cold running water. Chop across roughly then microwave or boil lightly.
4
Arrange the smoked salmon on a serving dish and top with the bok choy and asparagus. Sprinkle with the pine nuts and place the egg on top.

Tips & Note

Allow the asparagus and bok choy to cool before plating up. As the top and bottom ends of the bok choy will cook at different rates, try to separate them when microwaving or boiling them. The saltiness comes from the salmon, so I haven't added any extra but you can sprinkle salt & pepper on the egg if you like.

Soft Boiled Egg on Purple Asparagus & Salmon Salad

A soft and creamy boiled egg running through this salad makes it hard to resist.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Cook: 10 min

Ingredients

Purple asparagus 400g
Eggs 4
Smoked Salmon 350g
Bok choy bulbs 1-2
Pine nuts as required

Soft Boiled Egg on Purple Asparagus & Salmon Salad

Recipe ID :460 Posted on 04 MAY 2015

Serves 4

Cook 10min
views 10,057
printed 201

saved 1

A soft and creamy boiled egg running through this salad makes it hard to resist.

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Ingredients

Method

Cook
10min
1
Wash the asparagus and trim off the hard parts. Microwave the stalks.
2
Make a soft boiled egg:put the egg in cold water, then allow the water to boil for 3 minutes before plunging into cold water and peeling.
3
Peel off the bok choy leaves and wash under cold running water. Chop across roughly then microwave or boil lightly.
4
Arrange the smoked salmon on a serving dish and top with the bok choy and asparagus. Sprinkle with the pine nuts and place the egg on top.

Tips & Note

Allow the asparagus and bok choy to cool before plating up. As the top and bottom ends of the bok choy will cook at different rates, try to separate them when microwaving or boiling them. The saltiness comes from the salmon, so I haven't added any extra but you can sprinkle salt & pepper on the egg if you like.

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