Chargrilled Asparagus with Salsa

Ingredients

3 Eggs
2 Tbsp. Milk
3 Tbsp. LIRA Pure Olive Oil
2 Corn Cobs
1 Small Red Onion (diced)
1 Red Pepper (finely chopped)
2 Tbsp. Fresh Thyme Leaves (chopped)
2 Tbsp. Castella Balsamic Vinegar
24 Fresh Asparagus Spears
1 Tbsp. Macadamia Oil
Toasted Whole Grain Bread for Serving

Method

Beat the eggs and milk to combine. Heat the olive oil in a non-stick frying pan over a medium heat. Add the egg and cook until just set. Flip and cook the other side until set. Remove and let cool, then cut into thin slices.
Cook the corn in a char-grill pan or outside grill until tender. You may boil it, however, it has more flavor when it is grilled. Allow cooling slightly, and then slicing off the corn kernels. Make the salsa by gently combining the corn, onion, red pepper, thyme, olive oil and balsamic vinegar.
Trim off any woody ends from the asparagus spears, lightly brush with the macadamia oil and cook in a char-grill pan or on an outside grill, until tender.
Serve the asparagus topped with the salsa and the finely shredded egg, accompanied by fingers of buttered, toasted whole grain bread.

Makes 4-6 Servings

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