Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 6 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
Dressing
- 5tablespoons olive oil
- 3teaspoons black olive pesto
- 3teaspoons balsamic vinegar
- 250grams fine green beans, trimmed
- 400grams asparagus, trimmed
- 6 eggs
- 100grams rocket leaves
- 75grams pitted black olives
- 75grams Parmesan cheese, cut into shavings
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
1310kJ / 313Cal
1310 Kilojoules or 313 Calories
15% of daily energy intake*
Protein
11.8grams
Fat
27.3grams
Carbs
6.2grams
Sugars
3.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Put the green beans in the top of a steamer, cover and cook for 3 minutes. Add the asparagus and cook for a further 5 minutes until the vegetables are just tender.
Step 2 of 4
Meanwhile, put the eggs into a small saucepan, cover with cold water and bring to the boil. Simmer for 6 minutes until still soft in the centre.
Step 3 of 4
Make the dressing by mixing together the oil, pesto and vinegar in a small bowl with a little salt and pepper.
Step 4 of 4
Arrange the rocket in the centre of 6 serving plates. Drain and rinse the eggs with cold water. Drain again, gently peel away the shells and halve each egg. Place 2 halves on each mound of rocket. Arrange the beans and asparagus around the edge, then drizzle with the dressing. Add the olives and top with the Parmesan shavings. Serve immediately.
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