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ASPARAGUS WITH SOFT-BOILED EGGS & TAPENADE

ASPARAGUS WITH SOFT-BOILED EGGS & TAPENADE

This Asparagus with Soft-Boiled Eggs & Tapenade is the perfect way to enjoy fresh spring flavors! It's so easy, looks gorgeous, and the combination of flavors is amazing. The creamy eggs and briny tapenade are a perfect match for the tender asparagus. You'll love this simple dish!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Salad
Servings 4 Servings
Calories 134 kcal

Ingredients
  

Tapenade (or Salsa Verde)

  • 2 large handfuls flat-leaf parsley
  • 4 anchovies
  • 2 cloves garlic
  • 2 Tbsp capers
  • 20 pitted black olives (reserve 6 olives to garnish)
  • 1 tsp Dijon mustard (optional)
  • 2 Tbsp lemon juice
  • 4 Tbsp olive oil

To serve

  • 1 kg asparagus, woody ends removed
  • 4 soft-boiled eggs, peeled

Instructions
 

  • Either hand-chop (for a salsa verde) or process (which will give you more of a tapenade) the parsley, anchovies, garlic, capers and olives.
  • Add the Dijon mustard, lemon juice and olive oil and mix to combine. Season to taste.
  • Steam asparagus in a large, lidded frying pan with a small amount of water and salt with the lid on, until it is bright green and just tender when pierced with a sharp knife (about 5 minutes). Drain asparagus and wrap in a clean tea towel to dry.
  • Place the warm asparagus on a platter and carefully tear or cut eggs in half and arrange on top. Dress with the tapenade (or salsa verde).

Nutrition

Calories: 134kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 116mgPotassium: 31mgFiber: 0.2gSugar: 0.2gVitamin A: 8IUVitamin C: 4mgCalcium: 11mgIron: 0.3mg
Keyword Asparagus Soft Boiled Eggs Tapenade
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