Spring Salad with Asparagus and Soft-Boiled Eggs

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A simple pleasure of spring, meant to be enjoyed alone.

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We tend to often think and write about cooking as something we do for others, but once in a while, I think it is important to celebrate the solo meal. So for week two of three in the celebration of asparagus, I bring you Spring Salad with Asparagus and Soft-Boiled Eggs, which I fixed myself for lunch on Mother’s Day.

I often fail to remember how delicious fresh, raw asparagus, the centerpiece of this dish, can be. There is little in the way of extra instruction you need here, other than to not overcook your egg (though if it ends up hard boiled it will still be great), to not fret if you have no herbs, and to inform you that really you can use any lettuce you like. The dressing is a nice surprise.

More: Want to cook your egg a little longer? You’re allowed. Here’s how.

I did not have any feta but discovered a lovely Tomme in the top drawer of my fridge that I had forgotten about, which was akin to finding a pair of unworn Jimmy Choos in the closet.

As I prepped this salad, I stood in my dirty running clothes in the kitchen, playing the Dixie Chicks as loud as my iPod dock would go, using a wooden spoon as my “microphone.” Some pleasures really are meant to be enjoyed alone.

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Spring Salad with Asparagus and Soft-Boiled Eggs by Girl Farm Kitchen

Serves 1

1 egg
1 small head tender green lettuce
5 stalks asparagus
1 tablespoon balsamic vinegar
1 shot squeeze lemon juice
1 tablespoon honey
1 handful fresh parsley or cilantro leaves, finely chopped
1 splash olive oil
One 2-inch cube feta, crumbled
Salt & pepper

See the full recipe (and save and print it) here.

Photo by James Ransom