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Add a photoServings: 4
Ingredients
- 450 gm small new potatoes
- 4 x Large eggs
- 450 gm fresh aspararagus
- 1 x little extra virgin olive oil
- 75 gm salad leaves coarse sea sal small piece offtesh patmesan
- 5 Tbsp. mayonnaise
- 2 clv garlic crushed
- 3 Tbsp. grated parmesan
Directions
- Make the dressing: stir 45 tbsp water into mayonnaise to thin it to pouring consistency.
- Add in garlic parmesan and a little extra water if necessary.
- season to taste and set aside.
- Prepare the salad: cook potatoes in boiling water for about 15-20 min till tender drain and set aside.
- Boil Large eggs for 56 min the yolks should still be creamy.
- Cold under running water peel and halve.
- Preheat the grill.
- Trim the asparagus and use a potato peeler to peel the bottom 5cm of each stalk.
- Arrange in a single layer on a baking sheet drizzle over a little extra virgin olive oil shake to coat the spears and grill for about 7 min turning frequently till tender.
- Spread salad leaves on a. serving platter with the potatoes cut into pcs if you prefer sprinkle with a little coarse sea salt and add in the Large eggs.
- Arrange the asparagus on top; drizzle with dressing.
- Using a potato peeler shave parmesan flakes on top.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 206 | 60% |
| Total Fat 23.19g | 29% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 354mg | 15% |
| Potassium 626mg | 18% |
| Total Carbs 20.74g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.63g | 1% |
| Protein 13.91g | 22% |
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