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Megan Mawson
Green asparagus salad with boiled egg and ham
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Ingredients
Directions
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Bring water to the boil with a spoonful of salt. Cut off the hard ends of the asparagus and cut the asparagus into 3 cm pieces. Keep the cups separate.
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Cook the asparagus puffs for 2 minutes and then add the cups. Cook for another minute, drain and then rinse under cold water.
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Boil the eggs in 5 minutes. Rinse under cold water and peel them.
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Roast the pine nuts in a dry frying pan. Cut the ham into pieces or strips and chop the eggs coarsely.
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Scoop asparagus, ham and egg together. Mix the ingredients for the dressing and season with salt and freshly ground pepper. Spoon through the salad and transfer to a bowl.
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Sprinkle the salad with pine nuts and some freshly ground pepper.
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Nutrition
160Calories
Sodium0% DV0g
Fat17% DV11g
Protein20% DV10g
Carbs1% DV4g
Fiber0% DV0g
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