Warm egg salad with wild asparagus, olive and chilli

PT25M

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Ingredients

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Eggs

Wild asparagus, olives and chillies

Crispy onion rings

  • 1 onion, cut into rings
  • 200ml of milk
  • plain flour, for dusting
  • vegetable oil, for deep-frying
1
Bring a large pan of water to the boil over a medium heat. Gently lower 6 of the eggs into the water and cook for 6 minutes
2
Meanwhile, soak the onion rings in the milk for a few minutes as the eggs cook
  • 1 onion, cut into rings
  • 200ml of milk
3
Once the eggs have cooked, cool immediately in a bowl of iced water. Remove the shells and set aside until ready to serve
4
Preheat a deep-fryer with the oil
  • vegetable oil, for deep-frying
5
Drain the soaked onion rings and liberally dust with plain flour to coat. Deep-fry in the hot oil until golden and crisp, draining any excess oil on kitchen paper
  • plain flour, for dusting
6
Deep-fry the whole dried chillies in the hot oil for a few seconds, then leave to drain on kitchen paper. Sprinkle with a little salt and set aside
7
Bring a pan of salted water to the boil over a medium heat and briefly blanch the wild asparagus spears until just tender. Drain and refresh in iced water
8
Crack the remaining 6 eggs into a bowl and beat together. Place a non-stick pan over a medium-low heat and scramble the eggs, gently pouring the beaten eggs into the pan and keeping the mixture moving with a spatula as it cooks
9
To serve, divide the scrambled eggs evenly between serving plates. Halve the boiled eggs and add 3 halves to each plate before scattering over the olives, anchovies, asparagus, crispy onions and chillies. Garnish with some fresh herbs and a little grated lemon zest to serve
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