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2 essential Waitrose Free Range Eggs
100g pack asparagus tips
2 x 125g cans essential Waitrose Mackerel Fillets in Spring Water, drained
200g pack essential Waitrose Crunchy Salad
2 tbsp extra virgin olive oil
1 tbsp essential Waitrose White Wine Vinegar
1 tsp essential Waitrose Dijon Mustard
1. Cook the eggs in boiling water for 5 minutes, run under cold water then peel the eggs and cut into quarters. Simmer the asparagus tips until just tender then cool in cold water.
2. Meanwhile, break the mackerel into chunks and toss into the salad with the asparagus. Whisk the oil, vinegar and mustard together and toss into the salad.
3. Transfer to serving plates and top with the boiled eggs.
Typical values per serving:
This recipe was first published in August 2014.