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Egg salad with asparagus

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Ingredients for 4 servings:

  • 6 eggs
  • 2 jars of asparagus tips (drained weight 205 g)
  • 1 can/n mushrooms (drained weight 115 g)
  • 100 g smoked turkey breast
  • 100 ml sweet cream
  • 100 ml mayonnaise (delicatessen from the tube)
  • 1 tsp lemon juice
  • 2 tbsp cognac or brandy
  • Salt
  • Pepper, white
  • Tabasco

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Hard-boil the eggs, rinse, peel, and roughly dice on a cutting board. Drain the asparagus tips thoroughly and chop into large pieces. Drain the mushrooms and small mushroom caps thoroughly. Dice the smoked turkey breast. Place all ingredients in a bowl and mix together. For the sauce, combine the sweet cream, deli mayonnaise, lemon juice, cognac or brandy, salt, white pepper, and a dash of Tabasco. Pour the sauce over the salad and stir to combine.

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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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