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Egg and asparagus cocktail

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Ingredients for 4 servings:

  • 6 eggs, hard boiled
  • 250 g asparagus (can)
  • 100 g mayonnaise
  • 1 tsp mustard
  • 2 tbsp sour cream
  • salt and pepper
  • Sugar
  • 1 bunch parsley, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 25 minutes

Peel and slice the eggs. Drain and finely chop the asparagus. Layer both ingredients in a bowl. Mix together the mayonnaise, mustard, sour cream, salt, pepper, sugar, and parsley. Pour over the salad, toss to combine, and chill for about 15 minutes. Arrange on four dessert plates and serve.

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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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