Healthy and refreshing cold shrimp soup ideal for summer days. This tasty soup can be served with nice salty crackers.
 Easy |
 3 servings |
 22 minutes |
|---|
200g new potatoes, quartered
100g asparagus tips
1 tbsp olive oil
1 onion, finely chopped
6 medium eggs, beaten
40 g cheddar, grated
Rocket or mixed leaves
1. Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil.
2. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
3. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
4. Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes.
5. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.