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  • 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


  • 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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Posted by bibbiReport
Yum, we having this for dinner tonight.