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Asparagus – Eggs – Salad

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Ingredients for 2 servings:

  • 8 stalk(s) asparagus
  • 3 tomatoes
  • 3 eggs, hard boiled
  • 4 tbsp oil (sunflower oil)
  • 2 tbsp vinegar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes and cut them into eighths. Peel the hard-boiled eggs and cut them into eighths. Peel and trim the asparagus generously, steam them in a little salted water for about 30 minutes until tender, and then drain. Cut the cooled asparagus into 5 cm pieces. Combine all ingredients in a bowl. Mix the oil, vinegar, salt, and pepper to make a vinaigrette and pour it over the 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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