Ingredients:
250g asparagus
2 eggs
For the vinaigrette:
Good quality olive oil
White wine vinegar
Dijon mustard
A bunch of parsley
Salt and pepper
Hard boil the eggs. Roughly chop and set to one side.
For the vinaigrette:
Mix together 1 tsp of Dijon mustard with 2 tbsp of white wine vinegar. Then add 4 tbsp of olive oil and mix together well. Add your eggs and chopped parsley and season with salt and pepper.
Trim the asparagus ends. Boil until tender, drain and then serve with the fabulous egg vinaigrette.
TIPS: for a more rustic taste add a bit of wholegrain mustard to the vinaigrette. You can substitute the parsley for chives, which works just as well!
Serves 2
