Asparagus Nicoise Salad Roll

A trumped up ‘Springtime Salad Roll’ pairing luscious local asparagus with tuna and eggs. Perfect for the lunchbox, weekend lunch or the picnic hamper.

Ingredients

• 1 bunch asparagus, woody ends removed
• 1 long crunchy baguette
• 100g light cream cheese
• 1 small butter lettuce, torn into large pieces
• 8-10 cherry tomatoes, halved
• 3 medium-cooked boiled free range eggs, cut into quarters
• 200g canned tuna, drained, broken into rough chunks
• 8 pitted black olives, sliced
• Salt and pepper

Method

1. Cook asparagus until just tender and still bright green. Cut into bite-size pieces.
2. Trim ends of breadstick. Cut into 4 lengths, split down middle, almost flatten and spread with cream cheese.
3. Arrange lettuce on each roll base. Top with tomatoes, eggs, tuna, asparagus and olives.
4. Season with salt and pepper, close rolls and enjoy at once.

Tip

• Try using replacing the light cream cheese with 4 tablespoons of your favourite mayonnaise or mashed avocado.