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Green Asparagus with Soft Boiled Eggs and Brown Shrimps

Made at J Sheekey | Serves 4

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500g medium green asparagus, half-peeled, woody stems removed
4 medium sized free range eggs
120g peeled brown shrimps or prawns
1 bunch chives, finely chopped

For the dressing
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
2 tbsp sunflower oil
1 tsp caster sugar
Juice of ½ lemon
Salt and freshly ground black pepper

Method
For the dressing, place all the ingredients into a jar and shake until emulsified.

Boil two saucepans of water. Carefully place the eggs into one with a slotted spoon. Cook for 6 minutes. Remove to a plate. Salt the water in the other pan and add asparagus. This will take about 5 minutes to cook. Carefully peel the eggs (you can dip them in cold water for a second or so to make this easier).

Check the asparagus by cutting a little off a thick end to see if they are tender. Drain in a colander. Arrange on warmed plates. Cut the soft boiled eggs in half and place on top of the asparagus.

Place the brown shrimps, chives and dressing into a saucepan and gently warm for no more than 30 seconds.

Spoon the shrimp dressing over the asparagus and serve.

 

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