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
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.
Typical values per serving:
This recipe was first published in April 2019.