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.
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
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.
Whilst your egg boils, prepare your asparagus - snap off the base of each spear and wash.
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.
Peel your eggs, add then to a bowl and crush with a fork.
Before serving roast your hazelnuts for a few minutes.
Combine your salad leaves, asparagus, smashed egg and your chopped hazelnuts.
Drizzle with olive oil, season and enjoy!
The Vitl Nutrition Team
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