Chargrilled Asparagus Salad with Balsamic Vinaigrette
Sweet and nutty chargrilled asparagus with new season baby potatoes and eggs, served with a balsamic vinaigrette.
Servings 4
Calories 385kcal
Ingredients
- 300 g new season baby potatoes cut in half lengthways
- 4 large free range-eggs
- 350 g asparagus
- 30 g manchego cheese
- 50 g radishes sliced thinly
- 3 medium spring onions sliced
- 1 tbs olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon (optional)
FOR THE VINAIGRETTE
- 100 ml extra virgin olive oil
- 25 ml balsamic vinegar
- 1 teaspoon runny honey
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Boil the potatoes, when they are cooked drain them and leave in the saucepan with the lid on to keep them warm.
- Boil the eggs to your own preference, I went for hard boiled but soft boiled would be good too. When the eggs are cooked, peel and cut in half lengthways.
- Trim the woody ends off the asparagus and shave off any knobbly bits then brush with the olive oil.
- Heat a griddle pan on high, place the asparagus on the griddle and cook each side for about 5 minutes, this will depend on the thickness of the asparagus spears, the thicker they are the longer they will need to cook.
- To make the vinaigrette, whisk the vinegar into the extra virgin olive oil then whisk in the honey and seasoning. Set aside until you are ready to serve.
- To serve place the asparagus on the potatoes, add the radishes, eggs and spring onions. Add the chargrilled asparagus and top with generous shavings of manchego cheese then serve with the balsamic vinaigrette and a squeeze of lemon if you like.
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 24.6g | Protein: 9.7g | Fat: 29.5g | Saturated Fat: 5.2g | Cholesterol: 186mg | Sodium: 513mg | Potassium: 334mg | Fiber: 3.3g | Sugar: 11.4g | Calcium: 83mg | Iron: 3mg