Potato, Griddled Asparagus and Egg Salad
- Prep in:
- 15 mins
- Cook in:
- 10 mins
- Serves:
- 4
| Per Serving | %RI |
|---|---|
| Energy (Kcal) 245 | |
| Fat 5.9g | 8% |
| Saturated Fat 0.8g | 4% |
| Salt 0.1g | <1% |
| Total Sugars 1.2g | 1.3% |
Method
- Place the potatoes in a saucepan of boiling water and boil for 10 minutes.
- Meanwhile, place the eggs in a small saucepan of simmering water and cook for 5 minutes.
- Lightly grease a griddle pan and place over a medium to high heat. Add the asparagus to the pan and cook for 2-3 minutes until charred.
- Whisk the oil, lemon juice, white wine vinegar, garlic and dill together.
- Drain the potatoes and divide between four plates. Scatter over the asparagus, capers and gherkins. Slice the egg and place on top. Drizzle with the dill dressing to serve.
Ingredients
800g salad potatoes, such as Charlotte or Maris Peer, sliced
4 medium eggs
230g whole asparagus spears
2 tablespoons capers, drained
4 gherkins, finely chopped
For the Dressing:
2 tablespoons olive oil
Juice of ½ lemon
1 teaspoon white wine vinegar
1 garlic clove, peeled and crushed
2 tablespoons fresh chopped dill
