Meals and Courses

  • 250 g (8 oz) fine green beans, trimmed
  • 400 g (13 oz) fresh asparagus, trimmed
  • 6 eggs
  • 5 tablespoons olive oil
  • 3 teaspoons black olive pesto or tapenade
  • 3 teaspoons balsamic vinegar
  • 100 g (3½ oz) rocket leaves, rinsed
  • 75 g (3 oz) pitted black olives
  • 75 g (3 oz) Parmesan cheese, cut into shavings
  • salt and pepper

Put the green beans in the top of a steamer, cover and cook for 3 minutes. Add the asparagus and cook for 5 minutes until the vegetables are just tender.

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.

Mix together the oil, pesto and vinegar in a small bowl with a little salt and pepper.

Arrange the rocket leaves in the centre of six serving plates. Drain and rinse the eggs with cold water. Drain again, gently peel away the shells and halve each egg. Place two 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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