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Asparagus salad with egg

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Ingredients for 2 servings:

  • 1 kg asparagus
  • 3 eggs
  • Salt
  • Vinegar
  • ½ bunch chives
  • Maggi

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-calorie salad for hot days

Peel the asparagus, trim the ends, and cook until al dente. Meanwhile, hard-boil the eggs. Reserve some of the asparagus liquid. Cut the asparagus and eggs into pieces and let them cool. Then toss the asparagus and eggs with some of the asparagus liquid. Season with salt, pepper, vinegar, and chives. If you like, you can also add a few drops of Maggi. When well chilled, this makes a great grilled salad. The egg yolk gives the dressing a nice creamy texture.

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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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