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Chargrilled Asparagus Salad with Balsamic Vinaigrette
THE LAST FOOD BLOG15Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 300 grams baby potatoes (new season, cut in half lengthways)
- 4 liters free range eggs
- 350 grams asparagus
- 30 grams manchego cheese
- 50 grams radishes (sliced thinly)
- 3 spring onions (sliced)
- 1 Tbsp. olive oil
- sea salt
- cracked black pepper
- 1 lemon (optional)
- 100 mL extra-virgin olive oil
- 25 mL balsamic vinegar
- 1 tsp. runny honey
- sea salt
- cracked black pepper
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