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Asparagus Salad with Egg and Salmon

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Asparagus Salad with Egg and Salmon

The perfect asparagus salad with egg and salmon recipe with a picture and simple step-by-step instructions.

  • 200 g Green asparagus
  • Salt
  • 1 Spring onion
  • 1 Chives
  • 3 Discs Salmon
  • 1 Egg
  • 1 tablespoon Olive oil
  • Pepper
  • 2 tablespoon Balsamic vinegar crema
  • 1 casket Garden cress
  1. Wash the asparagus and cut off the woody ends, cut into 3 cm pieces and cook in simmering salt water for 15 minutes, drain over a sieve and allow to cool.
  2. Clean the spring onions, wash them and cut into fine rings, wash the chives and cut into rolls. Put both in a bowl with the asparagus.
  3. For the dressing, mix the balsamicco with the olive oil, season with salt and pepper and mix with the salad.
  4. Place the salad on a deep plate, pour the dressing over it, separate the cress and mix it with the salad.
  5. Pluck the salmon into small pieces and add to the salad with the egg.
Dinner
European
asparagus salad with egg and salmon

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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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