Warm Asparagus and Egg Salad with Dressing
Warm asparagus and egg salad with a satisfying dressing—perfect for weekend brunch or late-night suppers. Serves 4, Cooks in 20 mins.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 500 grams asparagus, trimmed, halved
- 1/2 cup (55g) coarsely chopped roasted walnuts
- 1/2 cup (40g) coarsely grated parmesan cheese
- 250 grams yellow teardrop tomatoes, halved
- 8 eggs
- 1 french bread stick (150g), sliced thinly
- Lime, garlic and dill dressing
- 1/4 cup (60ml) olive oil
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- 1 clove garlic, crushed
- 2 teaspoons finely chopped fresh dill
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