1 x 2.6kg Vegetable Lasagne
4 bunches asparagus, woody ends snapped off
Sourdough croutons, to garnish
150g shaved Parmesan
4 hard boiled eggs, crumbled
DRESSING
125ml light olive oil
60g mayonnaise
30g shaved Parmesan
Juice of ½ lemon
2 tsp Dijon mustard
1 clove garlic, crushed
Sea salt and freshly cracked black pepper