Asparagus, smashed boiled egg and hazelnut salad

The VITL Nutrition Team / 21 May 2018

With asparagus almost coming to the end of its season, we wanted one last chance to cram its vitamins into our salad! Refuel over lunch with this nutrient-packed summery salad.


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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!