ROCKET, EGGS AND CHARRED ASPARAGUS SALAD

Look for medium sized asparagus stalks for this dish. The thin ones can dry out rapidly when grilled or oven baked.

Cook time : 20mins

Serves 4

Per serving : 148kCal / Carbs 6g / Protein 10g / Fat 10g

4 Eggs

1 tbsp Extra-Virgin Olive Oil

340g Asparagus (trimmed)

50ml Greek Yoghurt

1 Lemon (juiced)

1 tsp Water

150g Rocket

pinch of Salt and Black Pepper

Begin by preheating your grill to a high heat.
Meanwhile, bring a saucepan of water to the boil. Add the eggs and cook for 6-8 minutes until they are hard-boiled or to your liking. Using a slotted spoon, remove the eggs from the water and place in a bowl of ice or cold water for a few minutes to halt the cooking process. Once the eggs are cold to the touch, peel them and cut into quarters.
Place the asparagus on a baking tray and drizzle over olive oil and a pinch of salt and pepper. Grill for 3 minutes until it is lightly charred, then remove from the grill and chop into 3 centimetre pieces.
In a small bowl make the salad dressing by combining the yoghurt, lemon juice and seasoning – if the dressing is too thick just add a splash of water. Once it has reached your desired consistency, fold the rocket into the yoghurt mixture.
To serve, arrange the rocket on a platter and top with the asparagus and hard-boiled eggs.