At this time of year a seasonal salad really hits the spot! Try our super easy asparagus and egg salad for a light spring supper…
Serves 4
Prep time: 20 mins
Cook time: 15 mins
Ingredients
300g asparagus spears
3 tablespoons olive oil
Fresh cherry toms
Leaves from a sprig of fresh thyme
A large bunch of seasonal lettuce
2 local chicken breasts (optional)
2 tablespoons balsamic vinegar
3 local hard-boiled eggs, sliced
30g parmesan, shaved
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
How to make
Heat the oven to 200°C/ Gas Mark 6.
Toss the asparagus with a tablespoon of olive oil.
Season well and place on a baking tray. Scatter with thyme leaves and place in the oven for 5-8 mins, or until the asparagus is just cooked. Take out and leave to cool.
Chop up the chicken breasts and fry in pan with a drizzle of olive oil.
Rinse the fresh salad leaves under water, chop the cherry tomatoes and place them both in mixing bowl. Toss together with the balsamic vinegar, remaining olive oil and season well.
Take out a large salad bowl and add your salad mixture. Top with the chicken, roasted asparagus, egg slices and finish with shaved parmesan and chives.
Now this is some proper comfort food 🙂 definitely one of our regular go-to’s after a long day out in the rain or when it get’s a wee bit colder! I don’t think I need to explain what it is, an absolute classic! So here is an awesome recipe and method we put together with …
WINTER VEGETABLE COBBLER This is quite an old-fashioned dish, a tasty way of using some root vegetables also you can make it without the cobbler if you wish, but to me that is the best bit. Great served with any leftover meats or a standalone dish with perhaps a Jacket potato/Salad. INGREDIENTS 1 Large onion …
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Serves 4 but easy to adjust. This is one of those comfort food moments that Julie wants to share with you…….enjoy INGREDIENTS 800G potatoes – peeled and cut into equal pieces 1 large onion or 2 x small onions – peel and diced 4 spring onions – remove any papery outer layer, cut the root …
May Recipe: Fresh Asparagus & Egg Seasonal Salad
At this time of year a seasonal salad really hits the spot! Try our super easy asparagus and egg salad for a light spring supper…
Serves 4
Prep time: 20 mins
Cook time: 15 mins
Ingredients
300g asparagus spears
3 tablespoons olive oil
Fresh cherry toms
Leaves from a sprig of fresh thyme
A large bunch of seasonal lettuce
2 local chicken breasts (optional)
2 tablespoons balsamic vinegar
3 local hard-boiled eggs, sliced
30g parmesan, shaved
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
How to make
Heat the oven to 200 °C/ Gas Mark 6.
Toss the asparagus with a tablespoon of olive oil.
Season well and place on a baking tray. Scatter with thyme leaves and place in the oven for 5-8 mins, or until the asparagus is just cooked. Take out and leave to cool.
Chop up the chicken breasts and fry in pan with a drizzle of olive oil.
Rinse the fresh salad leaves under water, chop the cherry tomatoes and place them both in mixing bowl. Toss together with the balsamic vinegar, remaining olive oil and season well.
Take out a large salad bowl and add your salad mixture. Top with the chicken, roasted asparagus, egg slices and finish with shaved parmesan and chives.
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