Name: Curried Egg Salad Naan Wrap with Roasted Asparagus & Chives
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 3 sticks celery; 1 small pkg chives; 12 eggs; 6 flatbreads or naan; 2 shallots; black pepper; curry powder; Dijon mustard; dill, dried; extra virgin olive oil; garlic powder; mayonnaise; paprika; salt; white wine vinegar

Curried Egg Salad Naan Wrap with Roasted Asparagus & ChivesCurried Egg Salad Naan Wrap with Roasted Asparagus & Chives — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

3 sticks celery

1 small pkg chives

12 eggs

6 flatbreads or naan

2 shallots

black pepper

curry powder

Dijon mustard

dill, dried

extra virgin olive oil

garlic powder

mayonnaise

paprika

salt

white wine vinegar

Instructions

Place eggs in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.

Meanwhile, preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Snap or cut off the woody ends of the asparagus and transfer to a large baking sheet pan. Drizzle with oil and season with salt and pepper.

Place asparagus in the oven (it doesn't have to be fully heated) and bake until fork-tender, 10-12 minutes.

Meanwhile, place mayo, vinegar, Dijon, and spices in a large bowl; whisk to combine the dressing.

Small dice celery and add to the bowl with the dressing.

Peel and mince shallots; add to the bowl.

Peel and roughly chop the eggs. Add to the bowl and stir to combine the egg salad.

Warm naan in a skillet, oven, or toaster (optional).

Chop chives into small pieces.

Layer each naan with asparagus, egg salad, and chives; roll to close.

To make wraps easier to eat, place each naan on a square of parchment paper. Use the paper to tightly roll and secure each wrap. Otherwise eat as is and get a little messy! Enjoy!

Open this recipe in Flambette