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Asparagus salad with egg and cream cheese

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Ingredients for 4 servings:

  • 800 g asparagus
  • 4 eggs, hard boiled
  • 4 tbsp cream cheese
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper
  • chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the asparagus, cut into bite-sized pieces, and cook in salted water for about 10 minutes. Hard-boil the eggs and combine the remaining ingredients into a cream. Stir in the drained asparagus while still lukewarm, slice the eggs, and add. Chill. Serve with toast and dry white wine. It’s a great starter or a light dinner.

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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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