Retail Recipes / Spring

Spring Asparagus with Lemon, Feta, Peas, Mint & Soft-Boiled Egg

A fresh, zesty side or brunch salad that celebrates peak produce.

2 bunches fresh green asparagus, woody ends trimmed

1 cup fresh or frozen peas, blanched

4 eggs

Zest and juice of 1 lemon

100g feta cheese, crumbled

2 tablespoons extra virgin olive oil

¼ cup fresh mint leaves, roughly torn

Sea salt and cracked black pepper, to taste

(Optional) A handful of baby spinach or rocket

Blanch the asparagus & peas. Bring a pot of salted water to a boil. Add asparagus and cook for 2 minutes until just tender. Add peas for the last 30 seconds. Drain and transfer to iced water to keep the colour bright. Set aside.
Soft-boil the eggs. In a separate saucepan of boiling water, cook eggs for 6½ minutes. Cool in iced water for 2 minutes, then peel gently.
Dress it up. In a bowl, toss asparagus and peas with lemon zest, juice, olive oil, salt and pepper.
Build the salad. Lay down your greens (if using), then pile on the asparagus and peas. Crumble feta over the top, scatter the mint, and place the eggs—halved or whole.
Finish & serve. Drizzle with a little more olive oil and finish with cracked black pepper. Serve warm or at room temp.