New Potatoes with Asparagus, Lemon and Soft-Boiled Eggs

Name: New Potatoes with Asparagus, Lemon and Soft-Boiled Eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: European, British
Ingredients: 400g (14oz) new potatoes, washed salt; 250g (9oz) asparagus; 2 large eggs; 1 tbsp unsalted butter handful of basil leaves, torn ground black pepper; 1⁄2 a lemon; Parmesan cheese or vegetarian alternative

6 steps

Prep:20minCook:25min

This is a go-to dinner for me in the Spring. It's a simple meal so it's easy to prep. You can also switch up the veg to make it season-appropriate, if needed: change the new potatoes for quartered potatoes, switch the asparagus for spinach and mushrooms, or broccoli (or even roasted cauliflower). I'm also partial to slicing & frying some halloumi cheese to have with this instead of the parmesan!

Updated at: Thu, 17 Aug 2023 12:02:41 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories329.3 kcal (16%)

Total Fat11.7 g (17%)

Carbs40.2 g (15%)

Sugars2.3 g (3%)

Protein16.1 g (32%)

Sodium143 mg (7%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

250gasparagus

1 Tbspunsalted butter

basil leaves

ground black pepper

0.5lemon

Parmesan cheese

or vegetarian alternative

Instructions

Step 1

Halve any larger new potatoes and place into a medium pot of salted boiling water. Leave to simmer for 10 minutes.

Step 2

Meanwhile prepare the asparagus – take each stalk and bend it until it snaps to figure out where the woody end begins. Take the woody end and use a vegetable peeler to remove the tough green skin then trim off the dry base.

Step 3

Back to the potato pot – turn the heat down to the very lowest it will go. Gently lower in the 2 eggs (in their shells) and nestle them into potatoes so they’re fully covered with water. Set the timer for 5 minutes and slowly bring the water back up to simmer. Once the 5 minutes are up, remove the eggs from the pot and place into a bowl of cold water. Add the asparagus tips and peeled ends to the pot with the potatoes and leave to cook for 2 minutes.

Step 4

In those 2 minutes take the boiled eggs and tap them firmly against a work surface all round so the shell cracks. Peel off and discard the shells.

Step 5

Drain the cooked potatoes and asparagus and return to the pot. Stir in the butter with a pinch of salt, a grind of black pepper and the torn basil leaves. Squeeze in some of the lemon juice and add more to taste.

Step 6

Divide between 2 plates. Halve the boiled eggs and add to the bowl with the potatoes and asparagus. Shave over some parmesan cheese using a vegetable peeler and serve.