Roasted Asparagus and Brussel Sprouts with Jamie Oliver's Egg Salad

Ingredients:
for the egg salad
8 large hen's eggs
6 tbsp mayonnaise (we used Helman's light mayo because it doesn't add too much sugar too it like other brand tend to, alternatively you could make your own mayo which would be much better)
Lemon zest from one lemon
Juice from 1/2 lemon plus a little more
Salt and pepper

for the asparagus and Brussels sprouts
1/2 pound Brussels sprouts
1 bunch asparagus, stems removed
Coarse salt
3-4 tbsp white wine vinegar
Olive Oil
Freshly ground pepper
2-3 garlic cloves chopped


For the eggs:

1. Place eggs in a pot of water that is lightly salted. Bring to a boil.
2. Let boil for 3 minutes, then immediately place under cold water
3. Peel the eggs and cut in half like you were going to make deviled eggs
   
4. Mix the mayo, lemon zest, lemon juice together in a bowl, add salt and pepper to taste.
5. put the mayo mixture on top of the eggs

For the veggies:

1. Preheat oven to 400F
2. Cut ends off of Brussels sprouts and peel off outer leaves. Cut in half
3. Clean asparagus and cut into 3 sections
4. Toss veggies in olive oil and garlic and put in a roasting dish
5. Squeeze some lemon juice on top, sprinkle liberally with coarse salt and freshly ground pepper
   
6. Put in oven for 15 minutes. About 8 minutes in, flip veggies.
7. When the 15 minutes is up, put the white wine vinegar on top, we just eyeballed it, but we probably put 3-4 tbsp of the vinegar. Put back in oven for 3-4 more minutes.

The veggies also taste REALLY good dipped in the lemon mayo that was used on top of the eggs

Jamie Oliver's HUGE Yorkshire Puddings

My nanny used to make yorkshire pudding every time we had roast beef. She'd have to make at least 30 because everyone would want 2 or 3. The recipe she used had her whisking the batter all day before baking it. They were really good, but they didn't rise that much.

Then, one day my Uncle John was watching Jamie Oliver and saw him make HUGE Yorkshire puddings. Since then, this has been our go to recipe.

Tonight, my mom made the Yorkshire puddings. It was the first time she has ever made them and they didn't collapse, so I had to document it!

Makes 8-10 Yorkshire Pudding

Ingredients:
1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

1. Preheat oven to 450 degrees F.
2. Mix the batter ingredients together. Let rest for 10 minutes
3. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section.
4. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.