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Asparagus & fried egg salad


  • Snap off the ends of the asparagus, peel and then blanch them in plenty of rapidly boiling, salted water until crisp-tender. Drain well.
  • Heat a little oil in a non-stick pan and gently fry the eggs, basting with the oil as you do so.
  • To serve, arrange the asparagus on individual plates, top with a fried egg and sprinkle with seasonings, a little fresh oil, balsamic and parsley.


  • 2 bunches medium asparagus
  • sea salt & freshly ground pepper
  • olive oil
  • 4 eggs
  • balsamic vinegar
  • 1-2 tbsp chopped fresh parsley (or basil)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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