Josh’s parents made this for dinner one night, and it has become one of my favourite side dishes – it is a great winter alternative to fresh salad. It is simple and so very tasty!

ingredients – enough for 4 sides

2-3 bunches asparagus

4 large eggs

3 teaspoons wholegrain mustard

1 tablespoon balsamic vinegar

3 tablespoons olive oil

s & p to season

method

Place the eggs into a pot of cold water (ensure there is enough water to completely cover the eggs) and bring to the boil.  Once the water has reached boiling point, allow the eggs to boil for 4 minutes (this will result in medium cooked eggs, so the yolk should be slightly firm). Remove pot from heat, and place the eggs in a bowl with cold water.  To peel, gently crack the egg shell and peel while running the egg under a cold tap.  Slice into quarters.

I find the best way to ensure I do not overcook asparagus (or any bean for that matter) is to pour boiled water over it, and remove once it has turned a deep green.  In this case, place the asparagus in the water used to boil the eggs (ensure it has been removed from the heat source).

Toss the asparagus and eggs together in a bowl.  Shake the remaining ingredients together in a jar and drizzle over the top.  Season to taste.