A light and tasty lunch dish packed with spring flavours.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
- 500 g/1lb 2 oz fresh asparagus
- 2 tbsp thinly sliced onion
- 1 tsp olive oil & 1 tsp butter for cooking
- 1 hard boiled egg
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- sea salt & black pepper to taste
Trim ends off the asparagus and gentle saute along with the thinly sliced onion in the butter and olive oil for about 3 minutes.
Remove from heat and place on a serving platter.
Finely chop the hard boiled egg and mix in a small bowl along with the olive oil, lemon juice, dijon mustard and seasoning.
Spoon the dressing over the asparagus and serve immediatey.