zoom Chargrilled vegetable asparagus salad

    Save to your scrapbook

    Chargrilled vegetable asparagus salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chargrilled vegetable asparagus salad

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    2 large Clarence Court Burford Browns® Free Range Eggs, at room temperature
    230g pack asparagus, trimmed and halved
    185g tub chargrilled vegetables, drained and juices reserved
    300g pouch rice, quinoa & vegetable stir fry
    1 tsp essential Dijon Mustard
    1 tbsp 100% Italian extra virgin olive oil
    20g pack dill, roughly chopped


    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.

    2. Cut the chargrilled vegetables into smaller pieces. Put into a frying pan, add the pouch contents and 2 tbsp water. Cook for about 3-4 minutes or until well heated throughout. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars