Asparagus, smashed boiled egg and hazelnut salad

Ingredients (serves 1):

• 2 tbsp olive oil 
• 25g hazelnuts roasted and roughly chopped 
• 7-8 asparagus spears chargrilled (or boiled) 
• 1 smashed boiled egg  
• Mixed salad leaves (whatever you prefer!) 

Extras (if you’re feeling a little cheeky)

• Throw in some crispy pancetta or some parmesan shavings 
  

Method

1. Bring a pan of water to the boil, then add your egg. Cook for 7-8 minutes (or to preference), then plunge to ice water to cool, as quickly as possible.  
2. Whilst your egg boils, prepare your asparagus - snap off the base of each spear and wash.
3. Heat up your griddle pan over a medium heat, toss the spears with olive oil and season, griddle for 4-5 minutes. Ensure to turn halfway through cooking, or until golden-brown griddle marks appear on the asparagus. 
4. Peel your eggs, add then to a bowl and crush with a fork.
5. Before serving roast your hazelnuts for a few minutes.
6. Combine your salad leaves, asparagus, smashed egg and your chopped hazelnuts.
7. Drizzle with olive oil, season and enjoy!