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This is a fantastic fresh, light and healthy starter or light lunch.


Serves 4

1kg of asparagus trimmed and cooked

2 hardboiled eggs, peeled and roughly chopped

½ a red onion finely chopped

1 small bunch each of fresh dill, tarragon and flat leaf parsley

½  small bunch of fresh mint, roughly chopped

2 tbsp pine nuts lightly toasted

½ garlic clove crushed to a paste with salt

2 tbsp red wine vinegar

2 tbsp extra virgin olive oil

Combine all ingredients except asparagus in a bowl and mix well.  Season to taste with salt and pepper and dress the asparagus.

Cook asparagus.  Drain carefully.  Dress with a squeeze of lemon, olive oil and salt and pepper and the sauce.



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