• Grilled Asparagus And Potato Salad With Egg

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    • 450 gm small new potatoes
    • 4 x Large eggs
    • 450 gm fresh aspararagus
    • 1 x little extra virgin olive oil
    • 75 gm salad leaves coarse sea sal small piece offtesh patmesan
    • 5 Tbsp. mayonnaise
    • 2 clv garlic crushed
    • 3 Tbsp. grated parmesan


    1. Make the dressing: stir 45 tbsp water into mayonnaise to thin it to pouring consistency.
    2. Add in garlic parmesan and a little extra water if necessary.
    3. season to taste and set aside.
    4. Prepare the salad: cook potatoes in boiling water for about 15-20 min till tender drain and set aside.
    5. Boil Large eggs for 56 min the yolks should still be creamy.
    6. Cold under running water peel and halve.
    7. Preheat the grill.
    8. Trim the asparagus and use a potato peeler to peel the bottom 5cm of each stalk.
    9. Arrange in a single layer on a baking sheet drizzle over a little extra virgin olive oil shake to coat the spears and grill for about 7 min turning frequently till tender.
    10. Spread salad leaves on a. serving platter with the potatoes cut into pcs if you prefer sprinkle with a little coarse sea salt and add in the Large eggs.
    11. Arrange the asparagus on top; drizzle with dressing.
    12. Using a potato peeler shave parmesan flakes on top.
    13. Serves 4

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