Roasted Mushrooms & Asparagus with Soft Boiled Eggs and Herb Vinaigrette Recipe

Easter is a time of celebration and indulgence, but it’s essential to keep your health goals in mind when planning your holiday menu.

Whether you’re cooking for a small family gathering or a larger group of friends, finding the perfect balance between taste and nutrition can be a challenge.

But fear not, because we’ve got you covered. In this article, we’ll share some tips and tricks for creating a healthy Easter lunch that everyone will love. We understand that everyone has different dietary preferences and requirements, so we’ll offer a range of options to suit all tastes. From vegetarian to meat-based dishes, we’ll help you create a delicious Easter lunch that’s both healthy and satisfying.

When planning your Easter lunch, it’s essential to focus on fresh, whole foods. Incorporating plenty of colorful fruits and vegetables is a great way to add nutrients and flavor to your meal. You can create a beautiful veggie bowl or salad that’s bursting with color and flavor. Roasted vegetables are another great option, as they’re easy to prepare and can be seasoned to your taste.

With a little creativity and planning, you can create a healthy and delicious Easter lunch that everyone will enjoy. 

• Balsamic Mushrooms with Beans, Broccoli & Ancient Grains
• Roasted Mushrooms & Asparagus with Soft Boiled Eggs and Herb Vinaigrette
• Baked Mushroom Brown Rice

Roasted Mushrooms & Asparagus with Soft Boiled Eggs and Herb Vinaigrette

Serves 4

Ingredients:

• 45ml red wine vinegar
• 30ml fresh lemon juice
• 45ml olive oil
• 4 Tbsp fresh soft herbs, chopped (basil, coriander & Italian parsley work well)
• 1 tsp honey
• 8 large portobello mushrooms, whole
• 350g asparagus, ends trimmed
• 4 XL free-range eggs, room temperature
• Watercress, to serve
• Salt and pepper, to taste

Method:

For the vinaigrette:

1. Mix all the ingredients together in a small bowl.
2. Season lightly with salt and pepper.

For the veg:

1. Preheat oven to 200˚C, fan on.
2. Place portobellos on a baking tray.
3. Spoon a little of the vinaigrette onto the mushrooms.
4. Season with salt and pepper.
5. Bake for about 10 minutes, depending on size, until tender and juicy.
6. While the mushrooms are baking, bring a pot of salted water to the boil.
7. Prepare an ice bath and have it ready next to the stove.
8. Lower the asparagus into the boiling water.
9. Cook for about 1 minute, depending on the thickness of the stems.
10. Using tongs, remove the asparagus and plunge into ice water for a few minutes until cool.
11. Drain and dry the asparagus on a clean kitchen towel.
12. Using the same boiling water – add the 4 eggs gently, stir well to keep yolks in the centre, and set a timer for 6.5 minutes.
13. Refresh the ice bath if necessary.
14. When the timer goes off, plunge the eggs immediately into the ice bath and leave them until cool enough to handle easily.
15. Peel the eggs and set aside until serving.

To serve:

1. Slice the portobellos into halves or quarters.
2. Plate along with the asparagus.
3. Slice the eggs in half and dot around the serving platter. Season.
4. Tuck the nutrient dense watercress in and around the plated veg and eggs for a pop of green and a good dose of antioxidants.
5. Drizzle everything with the herb vinaigrette and serve!