Lukewarm Asparagus Salad

5 from 6 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 227 kcal


  • 500 g Fresh asparagus
  • 125 g Arugula
  • 2 piece Eggs
  • 4 Discs Lyon sausage
  • 8 tbsp Rapeseed oil
  • 2 tbsp Balsamic vinegar
  • Salt and pepper


  • Peel the asparagus and cut off the woody ends. Cook the asparagus sticks in plenty of boiling salted water until they are firm to the bite. Boil the eggs for about 10 minutes, quench and cut in half.
  • For the salad dressing: mix oil and vinegar, season with salt and pepper. Cut the Lyoner into strips, wash the arugula and shake dry. Drain the asparagus and allow to cool a little. Arrange the salad ingredients on plates and serve drizzled with the salad sauce.


Serving: 100gCalories: 227kcalCarbohydrates: 1.5gProtein: 2.4gFat: 23.8g
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Written by John Myers

Professional Chef with 25 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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