Egg and Asparagus Salad with Avocado

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Egg and Asparagus Salad with Avocado


  • 4 eggs
  • 2 slices bread, cut into thin soldiers
  • 1 clove garlic, peeled
  • 3 tbsp mayonnaise
  • 3 tbsp Dijon mustard
  • 1 ripe avocado, sliced

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  • Place eggs into a pan of cold water and bring to the boil. once boiling, continue to boil the eggs for 8 minutes.
  • Drain the eggs and gently squeeze into a cube while still warm.
  • Using a peeler, peel the skin from the base of the asparagus spears.
  • Cook the asparagus on a hot griddle pan, drizzled with a little olive oil and season.
  • Toast the bread on the griddle pan until crisp then rub with the garlic clove.
  • Mix together the mayo and mustard and spoon over the eggs. Arrange the bread and avocado slices around the plate.