Chargrilled vegetable asparagus salad
Prep
5 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This chargrilled vegetable asparagus salad is my go to when I want something nutritious and satisfying without spending hours in the kitchen. The beauty of this dish is how quickly it comes together, ready in just fifteen minutes, making it perfect for busy weeknights. I love using fresh asparagus because it's packed with folate and fiber, supporting digestion and overall wellness. The combination of protein rich eggs, wholesome grains, and vibrant chargrilled vegetables creates a complete meal that feels indulgent but is honestly quite simple to prepare. With just a handful of quality ingredients including peppery Dijon mustard and fragrant dill, you get restaurant worthy results at home.
Ella x
Ingredients
- 2large clarence court burford browns® free range eggs(large Clarence Court Burford Browns® Free Range Eggs, at room temperature)
- 230 gramsasparagus(asparagus, trimmed and halved)
- 185 gramschargrilled vegetables(tub chargrilled vegetables, drained and juices reserved)
- 300 gramsrice, quinoa & vegetable stir fry
- 1 tspessential dijon mustard
- 1 tbspextra virgin olive oil(100% Italian extra virgin olive oil)
- 20 gramsdill(dill, roughly chopped)
Detail level
Instructions
- 1
Boil a medium pan of water, lower in the eggs and boil for 3 minutes. Using a sieve, or steamer with a lid, steam the asparagus over the eggs for 3 more minutes, until just tender. Cool the asparagus briefly under cold water and drain. Leave the eggs in the cold water until later.
- 2
Cut the chargrilled vegetables into smaller pieces. Put into a frying pan, add the pouch contents and 2 tbsp water. Cook for about 3-4 minutes or until well heated throughout. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.
- 3
Stir in the asparagus and dill, then season well. Peel the eggs then cut into quarters and season once more. Top the salad with the eggs and enjoy while still warm.
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