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Grilled asparagus salad with Parmesan and medium-boiled egg
Preparation
20 minutes
Cooking time
10 minutes
Servings
4
Ingredients
Vinaigrette:
- 60 ml (1/4 cup) olive oil
- 60 ml (1/4 cup) balsamic vinegar
- 1/2 French shallot, thinly sliced
- 1 garlic clove, minced
- Salt and freshly ground black pepper
Salad:
- 2 bunches of asparagus
- 15 ml (1 tbsp) olive oil
- Salt and freshly ground black pepper
- 4 medium-boiled eggs
- 180 ml (3/4 cup) bacon, diced
- 2.5 L (10 cups) mixed lettuce
- 500 ml (2 cups) grape tomatoes, cut in half
- 125 ml (1/2 cup) Parmesan shavings
Preparation
- Preheat the barbecue to maximum heat, 290°C (550°F).
- In a bowl, mix together the vinaigrette ingredients.
- Stir and set aside.
- Cut off the tough ends of the asparagus.
- Place the asparagus on a baking sheet and top with 15 ml (1 tbsp) olive oil.
- Season with salt and pepper.
- Stir well to coat the asparagus.
- Cook on the barbecue for 3 to 4 minutes.
- Remove and let cool.
- In a pot, bring some water to a boil.
- Place the eggs in the water.
- From the moment it starts boiling again, count 5 minutes 30 seconds precisely.
- Drain and cool under running water.
- Peel the eggs gently.
- Set aside.
- Meanwhile, brown the bacon in a skillet.
- Set aside.
- Cut the grilled asparagus into 3 to 4 cm (1 1/2 in.) lengths.
- In a large salad bowl, mix together the lettuce, tomatoes and asparagus.
- Top with the vinaigrette and toss gently.
- Place the salad on a serving dish.
- Garnish with the bacon and Parmesan shavings. Top each plate with one medium-boiled egg.
- Serve immediately.
