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Lauren Murdoch

Steamed Asparagus with Soft Boiled Eggs, Raclette Cheese and Tarragon Vinaigrette


Serves 4

Ingredients

  • 3 bunches green asparagus, trimmed and peeled
  • 4 free range eggs, cooked for approx 5 minutes until soft boiled
  • 100g raclette cheese (Heidi from Tassie would be my pick)

Tarragon Vinaigrette

  • 2 eschallots, finely sliced
  • 1T chopped tarragon
  • 1 T chopped parsley
  • 1T white wine vinegar
  • 3T extra virgin olive oil
  • Salt and pepper to taste

Method

  1. Cook asparagus in salted water for approx 4-5 minutes depending on the thickness (you will be able to tell it is ready when a knife can easily pierce the base).
  2. Combine the salad dressing ingredients and mix together.
  3. Remove asparagus from the water, place in a neat row on a platter.
  4. Scoop out the eggs onto the asparagus.
  5. Drizzle with most of the dressing, shave the cheese over the top and finish with the rest of the dressing. Season.
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