Soft-boiled eggs with asparagus and snap peas is the perfect summer lunch or light dinner recipe. Asparagus and snap peas are tossed in an Asian dressing and then topped with soft-boiled eggs and an addictive chile oil.
Need a light meal before heading out for a day at the pool?
Or a quick lunch before going to a BBQ where you’ll be engaging in an afternoon of chips, dips, nibbles, and noshes for hours on end?
Good news! You’ve come to the right place.
This is exactly what we eat before running out the door to spend an afternoon in our families’ backyards where we’ll inevitably be served tortilla and potato chips for most of the day.
It’s light, it’s fast, it’s satisfying, and – most importantly – it’s DELICIOUS.
Also it ensures we’ve gotten in most of our vegetable servings in for the day, and I am VERY into that.
This meal is kind of a patchwork quilt of a few different ideas that I got from various cookbooks and cravings.
It started with the asparagus and snap peas, which come from the side dish chapter of the Simply Julia cookbook.
The veggies are quickly blanched in boiling salted water and then tossed with an Asian-ish dressing made from soy sauce, rice vinegar, sesame oil, honey, and fish sauce. (If you’re looking to keep it vegetarian, you can always omit the fish sauce or substitute it with more soy sauce.)
Tossed with peanuts and fresh basil, this dish has great flavor and textures going for it, even on its own without all the other accoutrements we’re adding here. The dressing really seeps into the veggies, flavoring them all the way through.
Then, because I can’t leave well enough alone (but also because I wanted this to be more of a complete meal), I added some really easy soft-boiled eggs on top followed by Hetty McKinnon’s everything chile oil, which I really can’t even live without.
The runny yolks add some necessary richness to the dish, while the chile oil brings a sultry mouth-numbing heat but also so much nuanced flavor. I recommend making a bit batch and pouring it all over everything in your life. You won’t be sorry.
- 8 large eggs, room temperature
- water, for boiling
- 1 lb asparagus, touch ends discarded, cut into 1-inch lengths
- ½ lb snap peas, stemmed and stringed
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp fish sauce (or more soy sauce)
- 1 tsp honey
- 3 tbsp roasted, salted peanuts, chopped
- 12 large basil leaves, roughly torn
- 2 tbsp red pepper flakes
- 2 tbsp Sichuan peppercorns
- 2 tbsp gochugaru
- 1 tbsp sea salt
- 1 cup neutral oil
- 2-inch piece of ginger, peeled and minced
- 4 garlic cloves, minced
- 2 star anise
- 1 cinnamon stick
- Bring a medium pot of water to a boil over high heat. Once boiling, add the eggs into the pot. Cover with the lid and boil for 6 minutes.
- Remove the eggs from the pot and put them straight into an ice water bath. Once cool enough to touch, peel the eggs.
- Bring a large pot of salted water to a boil. Add the asparagus and snap peas to the boiling water and cook for 1 minute. Drain and rinse with cool water. Place on a clean kitchen towel to soak up any excess moisture.
- Whisk together the soy sauce, rice vinegar, sesame oil, fish sauce, and honey in a large bowl. Add the vegetables and toss to combine. Add the peanuts and basil. Toss again. Season to taste with salt.
- Combine the red pepper flakes, Sichuan peppercorns, gochugaru, and sea salt in a medium heatproof bowl. Set aside.
- Combine the oil, ginger, garlic, star anise, and cinnamon in a small saucepan over medium-high heat. Cook for 3-4 minutes, then remove from the heat and pour the hot oil into the bowl with the spices. Allow to cool. Store in a sterilized jar at room temperature for up to 3 months.
- Divide the asparagus and snap peas among serving plates. Top each plate with four egg halves and then drizzle with the everything oil. Serve immediately.