Chargrilled vegetable & asparagus salad with jammy eggs

Name: Chargrilled vegetable & asparagus salad with jammy eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 No.1 Longstock Gold Free Range eggs; 230 g pack asparagus, trimmed and halved; 160 g tub chargrilled vegetables; 300 g pack rice, quinoa & vegetable stir fry; 1 tsp Dijon mustard; 1 tbsp extra virgin olive oil; 20 g pack dill, leaves roughly chopped

Star-of-the-season asparagus is combined with golden-yolked eggs in this smart salad, which uses shortcut ingredients to build flavour and save time.

5 out of 5 stars(2) Rate this recipe

VegetarianHealthyLow in saturated fatSource of fibre2 of your 5 a day13 plant varieties

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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2 No.1 Longstock Gold Free Range eggs
230g pack asparagus, trimmed and halved
160g tub chargrilled vegetables
300g pack rice, quinoa & vegetable stir fry
1 tsp Dijon mustard
1 tbsp extra virgin olive oil
20g pack dill, leaves roughly chopped

Boil a medium pan of water, then lower in the eggs and boil for 3 minutes.
Using a sieve, metal colander or steamer with a lid, steam the asparagus over the eggs for 3 more minutes, until just tender. Cool the asparagus briefly under cold water and drain. Leave the eggs in the cold water until later.
Drain the chargrilled vegetables over a bowl, reserve the juices, then cut the veg into smaller pieces. Put them into a frying pan, add the vegetable stir fry and 2 tbsp water. Cook for about 3-4 minutes or until hot throughout, stirring often. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.
Stir in the asparagus and dill, then season well. Peel the eggs, then cut into quarters, top the salad with the eggs and season once more. Enjoy while still warm.