
Tender asparagus and soft eggs over arugula with lemon mustard dressing.
2 eggsChicken eggs
170 gAsparagus
80 gArugula
1.5 tbspLemon Juice
8 gMustard
Boil eggs for 8 minutes, then peel and halve.
Cook asparagus with olive oil, salt, and black pepper for 5 minutes.
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Whisk mustard and lemon juice, then serve asparagus and eggs over arugula with dressing.