John Myers
Asparagus Salad
The perfect asparagus salad recipe with a picture and simple step-by-step instructions.
- 700 g Asparagus
- Juice of 1/2 lemon
- Sea-Salt
- Sugar
- Pepper from the grinder
- Cress
- 5 tablespoon Walnut oil
- 0,5 Peppers yellow
- 0,5 Red peppers
- 2 Hard-Boiled eggs
- Wash, peel and cut the asparagus into small pieces. Then cook the asparagus for 15 to 20 minutes until al dente, adding a little sugar and salt to the boil.
- In the meantime, boil the eggs hard, quench, peel and cut into cubes. Also cut the bell pepper into cubes.
- Drain the asparagus and place in a bowl. Season with salt, pepper and lemon juice and add the oil. Mix in the diced paprika and cress. Scatter the egg cubes over the salad.
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