Low-Carb Asparagus Mimosa

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Remove the woody ends from the asparagus.

Step 2Toss the asparagus in the olive oil or butter and salt and roast for 12 minutes (depending on thickness), or until golden but with a bite. (Option to place under the griddle for 5 minutes, turning once or steam for 5 - 6 minutes and then rub in the butter/ olive oil and season to taste. If using fine asparagus of tips, lessen the cooking times accordingly.)

Step 3Bring a pan of hot water to the boil. Add the eggs and simmer for 10 minutes.

Step 4Run under cold water and peel. Allow to cool then cut in half and separate the whites from the yolks.

Step 5Place in two separate cups and chop fine with a knife. Season with a touch of salt and pepper and ¹/₄ tsp butter or olive oil.

Step 6Mix all the dressing ingredients together in a small bowl.

Step 7Plate the asparagus, top with the egg whites then egg yolks and drizzle with dressing. Tastes the best when served fresh, but can be stored in the fridge for 1 day.