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Asparagus salad with egg

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Ingredients for 4 servings:

  • 1 kg asparagus, white
  • salt water
  • 3 eggs, hard-boiled
  • 200 g yogurt
  • 1 tbsp mustard, medium hot
  • salt and pepper
  • Sugar
  • Parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with light yogurt dressing

Peel the asparagus, trim the ends, and cook in a little salted water with a pinch of sugar for about 15 minutes. Then let the asparagus cool and cut into 2-3 cm pieces. Peel and slice the eggs. Mix the yogurt with the mustard in a bowl and season with salt and pepper. Now add the eggs and the cooled asparagus to the yogurt marinade and mix gently. Season to taste. Sprinkle with parsley 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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