• CourseLunch
  • CuisineAmerican
  • Keyword15 Minute Meal, Cooking for one, Flavor, For Foodies, Healthy, Plant Based, Simple, Spring-Early Summer, Vegetables, Vegetarian
Servings Prep Time
2people 10minutes
Cook Time Total Time
5minutes 15 min
Servings Prep Time
2people 10minutes
Cook Time Total Time
5minutes 15 min
Degree of Difficulty
Easy
Ingredients
  • 1/2bunch green asparagus
  • drizzle of olive oil
  • kosher salt and black pepper to taste
  • 1 small head red leaf lettuce
  • 1/2small head green leaf lettuce
  • 1/4heart of fennelthinly sliced on a mandolin (optional)
  • 1/2whole Granny Smith applehalved, cored and thinly sliced
  • kosher alt and black pepper to taste
Dressing
  • 2large tablespoons of rich (45%) sour cream
  • 2tbspn heavy (whipping) cream
  • 1generous pinch kosher salt
  • 1generous pinch of ground black pepper
  • 1/2lemon juice of 1 lemon
  • 1tbspn olive oil
  • Garnish
  • 3whole eggsmedium hard boiled and peeled
Instructions
  1. Gather all ingredients before you start your recipe.
  2. Fill a small sauce pan nearly full of water, add 3-4 eggs in their shell, cold from the fridge, and bring water to a boil. Reduce heat to a hard simmer and cook for 6 minutes. Remove from heat, drain and cover with cold water. Change water when it becomes warm, 1-2 minutes, and cover again with cold water. Peel, and set aside until ready to add to salad.
  3. Prepare salad greens and thinly slice fennel and Granny Smith apple. Toss with kosher salt and return to the refrigerator until ready to mix.
  4. Mix dressing ingredients in a small bowl and set aside until ready to dress the salad.
  5. Pre heat oven to broil.
  6. Cut the last 1 to 1 1/2″ off the bottom of the asparagus, line a flat sheet with non stick aluminum foil. Spread the asparagus on the foil, drizzle with olive oil and season with kosher salt and freshly ground black pepper.
  7. Place on the top rack of your oven, and roast for 4-5 minutes, or until the stalks begin to char.
Serve
  1. Place a small amount of dressing along the inside of the bowl and toss with the salad greens. Do not drench the greens, just coat lightly. Top with roasted asparagus and finally, eggs cut in half. Drizzle with juice of a half a lemon and serve.