John Myers
Ingredients for 2 servings:
- 3 tbsp oil, e.g. olive oil
- 1 tbsp white wine vinegar or balsamic vinegar
- 1 tsp honey, approx.
- 1 tsp mustard, approx.
- salt and pepper
- 2 tomatoes, approx., or a handful of cherry tomatoes
- 1 handful of arugula, other salad is also fine
- 500 g asparagus, white, approx.
- 3 eggs, depending on appetite 2 – 4
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Serve lukewarm or chilled
Stir together the ingredients for the vinaigrette or mix well in a shaker. Carefully measure out the seasonings, adjusting the seasoning later if necessary. Wash and dry the lettuce, and tear or cut into pieces as desired. Cut the tomatoes into bite-sized pieces. Peel the asparagus; if you don’t want whole stalks, cut them into bite-sized pieces and cook them until they are tender enough to bite. Meanwhile, boil the eggs until soft-boiled. Remove the asparagus from the water, drain well, and divide them between plates. Arrange the lettuce and tomatoes alongside, drizzle with the seasoned vinaigrette, and top with the halved eggs. Sprinkle the salad with salt and pepper to taste and serve. Fresh baguette or ciabatta is a good side dish. The cooking time for the asparagus varies depending on the quality and thickness of the stalks and the desired firmness.
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