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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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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For the last few weeks I have been on my Vegan diet and so far I’m loving it! My favourite go to so far has been Chunky Vegan Chilli, so sooo filling and delicious. This particular time I used a new one of our plant based product that is so like mince it’s unreal. This …
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