Shaved Asparagus Quinoa with Soft Boiled Eggs
- Place quinoa and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool.
- Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs and cook for 6 minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and set aside.
- Use a sharp vegetable peeler to peel the asparagus lengthwise into thin strips, starting at the bottom end. Put into a large pot of boiling salted water for 30 seconds and then remove from pot and directly into a colander. Run under cold water until cold.
- In a large bowl, whisk together honey, lemon juice, shallots, tarragon, dijon mustard and slowly incorporate olive oil until well blended. Add salt and pepper. Toss with quinoa, asparagus and parsley. Arrange on platter and top with halved eggs before serving.
- Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
- For something different, replace the soft boiled eggs with an equal amount of hard boiled eggs, grated.
- PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
Recipe Made With
CAMPBELL’S® Ready to Use Vegetable Broth
Delicious, but a lot of work
This recipe is very tasty. However, it is a huge pain in the keister to try to shave the asparagus. I’ve made this recipe several times and often opt to thinly slice with a knife instead, but even that is tedious work. For such a simple recipe it also uses three separate pots (quinoa, eggs, asparagus) plus the other dishes, and while occasionally my soft boiled eggs work out (though are a pain to peel and often pitted, despite following directions) they are sometimes still too undercooked once I break the shell to peel them. Sometimes I soft baste the eggs instead. This recipe would be improved by more user friendly and reliable method with the eggs (such as basting or poaching) and a more efficient way of prepping the asparagus (maybe just slicing it in quarters lengthwise?). It is also a little tricky and strange trying to mix the quinoa with the long strands of asparagus. That said, it does taste heavenly and I keep coming back to this recipe. The flavours are perfect.
Lauren C. | October 28, 2020
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