Chopped Egg and Grilled Asparagus Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 7 minutes
- 4 bunches asparagus
- 3 tablespoons oil
- 4 boiled eggs, finely chopped
- 4 tablespoons garlic aioli (you can also use bearnaise sauce)
- 3 tablespoons finely chopped chives
Step 1 - Preheat oven to 180C/350F and line 2 baking trays with parchment. Snap off asparagus at the ends-they will naturally snap at the right spot (the older the asparagus the woodier it is and more you will discard). Spread out the asparagus on the trays and drizzle with oil and roast until done-about 4-5 minutes for really thin asparagus and up to 7 for really thick asparagus.
Step 2 - Mix the eggs, aioli and chives together. Spread the asparagus on a serving tray and top with the egg mixture.