Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 3 bunch asparagus, ends trimmed
- 1tablespoons baby capers, rinsed
- 2tablespoons chives, chopped
- 1/2 cup caesar dressing
- 100grams baby rocket
- 1kilograms baby potatoes
- 2teaspoons olive oil
- 3 eggs, soft boiled, peeled & halved
- 2 slice prosciutto
Nutrition per serving
883kJ
Protein
10.6grams
Sugars
6.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place potatoes into a saucepan of cold water and bring to the boil over high heat. Reduce heat and simmer for 12 minutes or until tender. Drain and rinse in cold water. Set aside to cool. Thickly slice or halve potatoes and combine with capers and dressing. Toss gently to coat.
Step 2 of 3
Coat asparagus with oil and season with salt and pepper. Heat barbecue plate on medium. Cook asparagus for 1-2 minutes until tender. Cook prosciutto for 1 minute until crisp. Cool and break into pieces.
Step 3 of 3
Peel and halve eggs. Add to salad with rocket and chives. Top with prosciutto.
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