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Asparagus – Eggs – Salad

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Asparagus – Eggs – Salad

The perfect asparagus – eggs – salad recipe with a picture and simple step-by-step instructions.

  • 350 g Asparagus
  • 125 g Chicken breast cold cuts
  • 3 piece Hard-Boiled eggs
  • 2 tbsp Yogurt
  • 2 tbsp Mayonnaise
  • 100 ml Cream Fine 7%
  • 1 tbsp Mustard
  • 1 tbsp Lemon juice
  • 1 pinch Salt and pepper
  1. Peel the asparagus, cut off the woody ends, cut into 3cm long pieces and cook in water with salt and sugar for about 10 minutes until al dente. In the meantime, cut the chicken breast into strips and the eggs, mix with the other ingredients and season with salt, pepper and lemon juice. Drain the asparagus with a sieve, fold in and refrigerate. You can also use boiled ham instead of chicken breast.
Dinner
European
asparagus – eggs – salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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