I’ve got another delicious salad that highlights Australian Asparagus for you today. This warm asparagus salad is packed full of tasty herbs that compliment the asparagus perfectly. I love using herbs instead of lettuce in salads.
I really like adding eggs into this salad for that extra hit of protein, if I am serving this as a stand alone lunch option. As Jamie Oliver said, they really are a super food. Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat and cholesterol than the yolk. If you are interested in learning more about super food and the benefits it has for your health then visit Patriot Power Greens.
If you’d also like to have it for lunch, but aren’t a fan of eggs – you might like to add in a tin of tuna or salmon. If you’re vegetarian then you might like to add a few nuts or seeds – but it really its a pretty filling and healthy lunch without .
If you think you’d rather serve this salad as a side to your dinner, you can’t beat serving it with a BBQ’ed steak.
WARM ASPARAGUS SALAD
300 grams of chat potatoes
100 grams of green beans
1 bunch of asparagus
125 grams of cherry tomatoes
20 grams of parsley
10 grams of chives
400 gram can of cannellini beans
2 tbsps tarragon mustard
1 tbsp apple cider vinegar
2 tbsps olive oil
salt and pepper
Place the halved potatoes in a small saucepan of salted boiling water. Cook for 20 minutes or until tender. Remove from the saucepan and place in a bowl. Drop the green beans, asparagus and cannellini beans into the boiling water to blanch, refresh in some cold water. Finally cook the eggs for 6-8 minutes depending on how hard you like them.
Meanwhile, finely chop the shallots, halve the cherry tomatoes, pick the parsley leaves and chop the chives. Peel the boiled eggs and then cut in half.
Whisk together the shallots, tarragon mustard, apple cider vinegar, olive oil and seasoning.
Add the beans and asparagus to the potatoes, along with the cherry tomatoes, parsley and chives. Toss in the dressing before adding the sliced eggs into the mix before serving.
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