Instructions: Make the dressing: stir 45 tbsp water into mayonnaise to thin it to pouring consistency.

Add garlic parmesan and a little extra water if necessary.

season to taste and set aside.

Prepare the salad: cook potatoes in boiling water for about 15-20 minutes until tender drain and set aside.

Boil eggs for 56 minutes the yolks should still be creamy.

Cool under running water peel and halve.

Preheat the grill.

Trim the asparagus and use a potato peeler to peel the bottom 5cm of each stalk.

Arrange in a single layer on a baking sheet drizzle over a little olive oil shake to coat the spears and grill for about 7 minutes turning frequently until tender.

Spread salad leaves on a. serving platter with the potatoes cut into pieces if you prefer sprinkle with a little coarse sea salt and add the eggs.

Arrange the asparagus on top; drizzle with dressing.

Using a potato peeler shave parmesan flakes on top.

Serves 4

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