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Asparagus, mushroom and egg salad

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Ingredients for 4 servings:

  • 1 jar asparagus, drained
  • 1 can mushrooms, drained
  • 3 eggs, hard-boiled
  • 1 bunch of chives
  • 4 tbsp tartar sauce
  • salt and pepper
  • Cayenne pepper
  • some water, maybe

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the asparagus and mushrooms thoroughly. Peel and slice the eggs, cut the asparagus into 2-3 cm pieces, and slice the mushrooms. Place the remoulade in a bowl. Finely chop the chives and add them to the remoulade. Add the asparagus, mushrooms, and eggs to the remoulade and mix well. The juice from the asparagus and mushrooms will make the remoulade more liquid; add a little more water if needed. Season to taste with salt, pepper, and perhaps a pinch of cayenne pepper.

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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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