Asparagus salad with chives and egg
Winterkälte ade: Dieser Spargelsalat mit Ei und Schnittlauch weckt Frühlingsgefühle. Auch mit Radieschen & Gurke ein Schmaus.
Preparation
- Peel the asparagus and cut into pieces approximately 3 cm long (trim the tough ends). Place the asparagus pieces in a pot with a pinch of salt, cover with water and simmer over a medium heat for around 10 minutes. The asparagus should still be crunchy. Stir occasionally.
- Prepare the other ingredients while the asparagus is cooking: Peel the hard-boiled eggs, halve them and cut them into slices. Cut the chives into fine rings and pluck the cress.
- Drain the cooked asparagus through a sieve. Catch the asparagus broth in a bowl. Allow the cooked asparagus to cool for a moment. Then place it and the ingredients for the dressing in a bowl and mix them together. Add the remaining ingredients and mix well. Season with salt and pepper to taste and serve while still warm.
Tip: Adding finely sliced radish or cucumber before serving will give the salad a little additional freshness.
Nutritional values per serving
970
kj
231
kcal
12.5
protein g
9
carbohydrates g
16.5
fat g
Ingredients for 2 servings
For the salad
| 500 g | Asparagus |
| 1/2 tsp | Salt |
| 2 | Eggs, hard-boiled |
| 2 tbsp | Chives |
| 1 tbsp | Cress (optional) |
For the dressing
| 50 ml | Asparagus broth |
| 2 tbsp | Neutral vegetable oil |
| 1 tbsp | Cider vinegar |
| 5 drops | Hermesetas Liquid |
| 1 pinch | Salt |
| 1 pinch | Black pepper |
