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Asparagus salad Gorgonzola

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Ingredients for 4 servings:

  • 750 g asparagus, white
  • 2 m.-sized eggs
  • 30 g capers
  • 75 ml cream
  • 75g Gorgonzola
  • 1 dashes Worcestershire sauce
  • 1 pinch of cayenne pepper
  • possibly salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

with eggs and capers

Peel the asparagus and cook in salted water until slightly tender, then drain and cut into approximately 3 cm long pieces. Hard-boil the eggs and chop them into small pieces. Whisk the cream and Gorgonzola in a mixing bowl with a mixer. Add the asparagus, eggs, and capers and season with Worcestershire sauce, salt, and cayenne pepper. Let it sit in the refrigerator for one hour.

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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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