The egg is one ingredient no one should be without! The eggs in this recipe are light, creamy and delicate that is softly cooked with a thin blanket of cheerful lemony vinaigrette. This dish is mixed up with soft yet crunchy asparagus and radish. This dish is all about speed, so make it quick and make sure everybody is sat ready, waiting at the table, so you can enjoy warm.

So, if you find yourself stymied for mid week recipe ideas then this dish is perfect for a very last-minute dinner!


Serves 2 (Ideal for Sharing)

3 tablespoons of Azada Olive Oil & Lemon (+ 1 tablespoon for cooking)
50 grams fresh asparagus
1 small radish, thinly sliced
2 large eggs
20 ml milk
A small handful of fresh spearmint and parsley, finely chopped
¼ juice of a fresh lemon
1 teaspoon lemon vinegar
¼ teaspoon mirin
Freshly ground sea salt and black pepper for seasoning
A little lemon zest for garnishing


Snap the ends off the asparagus and cut into halves. Blanch the asparagus in salted boiling water for 3 to 4 minutes (depending on thickness). Drain in a colander and immediately transfer to ice water for 1 minute to stop the cooking process and set aside.

Meanwhile, add the 3 tablespoons of Azada Olive Oil & Lemon, lemon vinegar, mirin, freshly chopped herbs to a small pouring jar. Season with salt and pepper and give it a quick whisk.

Next, heat the tablespoon of Azada Olive Oil & Lemon in a frying pan over a medium-high heat. As the frying pan is coming up to heat, whisk the eggs, milk, salt and pepper in a bowl. Add the mixture to the frying pan and turn and fold them repeatedly as they cook using a spatula, continue folding them until they no longer look runny, but still look wet.

Transfer the eggs to a serving plate and scatter the asparagus and radish on top. Pour over the lemon vinaigrette and serve warm with sliced bread.

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