Curried Egg Salad Naan Wrap with Roasted Asparagus & Chives

Directions

1. 1. Place the eggs in a small saucepan, cover with water, and bring to a boil. Lower the heat to a gentle simmer and cook for 8 minutes, then drain and cool with cold water or ice.
2. 2. Preheat the oven to 400°F while you prepare the produce.
3. 3. Rinse the asparagus and pat dry, trimming the woody ends.
4. 4. Spread the asparagus on a baking sheet, drizzle with a little oil, and season with salt and pepper; roast until tender, about 10–12 minutes.
5. 5. In a medium bowl, whisk together mayonnaise, white wine vinegar, Dijon mustard, and the spices to form a dressing.
6. 6. Finely dice the celery and add it to the dressing, then peel and mince the shallot and stir it in.
7. 7. Peel and roughly chop the cooled eggs, then fold them into the dressing until evenly coated to make the egg salad.
8. 8. Warm the naan on a skillet, in the oven, or in a toaster if you like.
9. 9. Finely chop the chives to sprinkle into the filling.
10. 10. Layer each naan with roasted asparagus, spoon over the egg salad, and scatter with chives; roll up to close.
11. 11. For neater wraps, place each on a sheet of parchment and roll tightly using the paper to help seal. Slice if desired and serve.