Asparagus salad with eggs and pineapple

Ingredients for 4 servings:

• 500 g asparagus, white
• salt water
• 6 eggs
• ½ can pineapple pieces
• e.g. pineapple juice from the can
• 5 spring onions
• ½ jar Miracel Whip or mayonnaise
• 1 tbsp curry powder
• Salt and pepper, white
• n. B. Chives, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Peel the asparagus and cut into bite-sized pieces. Then cook the asparagus pieces in salted water. Hard-boil the eggs and let both cool. Put the Miracle Whip or mayonnaise in a bowl and mix with a little canned pineapple juice until smooth. Season to taste with salt, white pepper, and curry powder. Finely slice the spring onions and add them. Now add the asparagus and pineapple pieces. Cut or chop the eggs into small cubes and add them to the bowl. Mix everything carefully and season again to taste. Sprinkle with fresh chives, if desired. This not only tastes delicious, but also provides a nice visual contrast.