Asparagus & Quinoa Bowls with Soft Boiled Eggs

1. Fill and boil your kettle. Rinse the red quinoa under cold water, then tip it into a small pan and add 500ml hot water from the kettle. Add a pinch of salt, pop on a lid and bring to the boil, then reduce the heat and gently simmer for 12-15 mins till the quinoa has absorbed the water and become tender. Keep your eye on the pan while you prepare the rest of the recipe and when it is ready, take the pan off the heat. Leave in the pan, lid on, to keep warm.

2. Tip the baby leaf spinach onto your chopping board. Roughly chop the leaves and scoop them into a large salad bowl. Pop the spinach leaves to one side.

3. Grate the lemon zest into a small bowl and squeeze in the juice. Sprinkle in the sesame seeds and spoon in the Dijon mustard. Pour in 2 tbsp oil and season with a pinch of salt and pepper. Whisk with a fork into a dressing and pop to one side.

4. Warm your grill to high. Snap the woody ends off the asparagus and chop the spears into bite-sized pieces. Trim the ends off the French beans. Trim the roots and ragged greens off the spring onions. Scatter the asparagus, beans and spring onions onto a large baking tray. Pour 1 tbsp oil over the veg and sprinkle with a pinch of salt and pepper. Toss to evenly coat the veg. When the grill is hot, slide the veg under the grill. Grill for 12-15 mins, turning halfway, till tender and a little charred at the edges.

5. ill up and boil your kettle again, and pour the water into a medium pan. Bring the water back up to the boil, then lower in the room temperature eggs. Pop a lid on the pan and cook for 6 mins. While the eggs cook, fill a bowl with ice-cold water. When the eggs have cooked for 6 mins, lift them out the pan and plunge them into the cold water. Leave for 5 mins to cool, then peel them and set to one side. For eggs with set yolks, boil them for 7-8 mins.

6. Pick and roughly chop the mint leaves. Give the radishes a rinse, if necessary, then thinly slice them. Discard the leaves if they’re wilted.

7. Drain any excess water off the quinoa. Tip the quinoa into the bowl with the chopped spinach. Add the mint and radishes, and pour in the sesame and mustard dressing. Stir well to combine. Taste the quinoa and add more salt and pepper, if needed.

8. Divide the quinoa between plates and top with the grilled veg. Halve the eggs and add to the plates. Serve immediately.

9. No Waste, More Taste
The bottoms of your asparagus stalks can be woody, but that doesn’t mean they have to head to your compost heap. They are great turned into their own pesto. To find the recipe, go to abelandcole.co.uk/recipes and search for ‘asparagus’.