A quick, simple dinner to please.

Charred Leeks & Asparagus with Soft Boiled Egg & Sausage

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 4


  • 4 farm fresh eggs
  • 4 medium sized leeks, sliced in half lengthwise (no need to trim)
  • 1 small bunch of asparagus
  • 4 free range chicken sausages
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon grainy mustard
  • 3 Tablespoons olive oil
  • salt and pepper to taste


  1. Gently place eggs into a saucepan of boiling water; cook 6 minutes. Transfer eggs to a bowl of ice water and let cool.
  2. Preheat an outdoor grill to medium-high. Toss the leeks and asparagus with a little olive oil. Place the veggies on the grill along with the sausages and cook until the veggies are lightly charred and the sausage is cooked through–about 7 minutes. Flip veggies and sausage halfway through cooking.
  3. Whisk together the lemon juice, mustard and oil. Season with salt and pepper and set aside.
  4. Peel the soft boiled eggs and slice in half.  Divide the veggies and sausage between plates and serve with the eggs. Drizzle with the dressing and season to taste with salt and pepper.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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