Asparagus and egg Caesar

Name: Asparagus and egg Caesar
Cook time: 20 min
Yield: 4

with Turkish croutons and candied walnuts

Ready in around 20 mins

RECIPE FACT:

The classic Caesar salad was invented at hotel Caesar in Mexico with leftover ingredients from the 4th of July celebrations.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO COOK THE EGGS:

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Using a spoon, add the eggs and cook for 6 mins for a soft-boiled egg - a little longer for hard. Remove from the heat and run under cold water. When the eggs have cooled slightly, peel and cut in half (to serve warm).
2. TO MAKE THE CROUTONS AND COOK THE ASPARAGUS:

Slice the Turkish bread into 2 cm cubes. Line an oven tray with baking paper. Place the bread cubes on the tray. Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Lie flat on the oven tray. Drizzle the bread and asparagus with oil and season with salt and pepper. Bake in oven for 10 mins.
3. TO PREPARE THE SALAD:

Place the baby cos leaves into a salad bowl, tearing any larger leaves with your hands. Peel the carrots and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel and add to the bowl. Add the croutons and spoon in half the Caesar dressing. Season with salt and pepper and toss to combine. Roughly chop the Italian parsley and set aside until serving.
TO SERVE:

Place the Caesar salad onto plates and top with the roasted asparagus and egg halves. Dollop over the remaining dressing and sprinkle with chopped parsley and candied walnuts.