Shaved Asparagus Quinoa with Soft Boiled Eggs Recipe
1 cup (250 mL) quinoa
2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
1 lb (454 g) asparagus, tough ends trimmed
2 tsp (10 mL) honey
2 tbsp (30 mL) lemon juice
1/4 cup (60 mL) minced shallot
1 tbsp (15 mL) chopped fresh tarragon leaves
1 tbsp (15 mL) Dijon-style mustard
1/2 cup (125 mL) olive oil
1/2 tsp (3 mL) salt
1/2 tsp (3 mL) fresh cracked black pepper
1 cup (250 mL) flat leaf parsley leaves
YIELD 6 servings
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.