CHARGRILLED VEGETABLE & ASPARAGUS SALAD

step 1

Boil a medium pan of water, lower in the eggs and boil for 3 minutes. Using a sieve, 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

step 3

Stir in the asparagus and dill, then season well. Peel the eggs then cut into quarters and season once more. Top the salad with the eggs and enjoy while still warm