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Asparagus salad with eggs

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Ingredients for 4 servings:

  • 4 eggs
  • 500 g asparagus
  • Salt
  • 1 pinch(s) of sugar
  • 100 g mayonnaise
  • 2 tbsp yogurt
  • 1 tsp mustard, medium hot
  • Paprika powder, hot
  • 2 tbsp parsley, chopped
  • lemon juice

Instructions

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

Hard-boil the eggs and slice them. Peel the asparagus and cut them into 2 cm pieces. Bring 3 liters of water to a boil with 2 tablespoons of salt and a pinch of sugar. Add the asparagus, cook for 3 minutes, then rinse in cold water. Mix the mayonnaise with yogurt, mustard, paprika, and parsley. Season with salt and lemon juice. Mix the asparagus and egg slices, arrange on serving plates, and pour the sauce over them. Serve with toasted white bread with butter and a light, refreshing white wine.

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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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