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Ingredients
Asparagus and Egg Salad
- Ingredients
- green and white Asparagus 500 grams total (approximately 1 pound)
- 6 hardboiled eggs
- 125 grams Mayonnaise
- 150 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- 2 Tbsps scallions
- 2 Tbsps Dill (chopped)
- 1 Tbsp lemon juice
- 1 tsp Maple syrup
- 1 onion (finely chopped)
- 2 Apple
- 1 small head Lettuce
Rinse white asparagus, peel, trim ends and slice into 5 cm (approximately 2-inch) pieces.
For green asparagus, peel the lower third. Then rinse, trim ends and slice into 5 cm pieces.
Add white asparagus to boiling salted water and cook about 10 minutes. Then add green asparagus and cook another 10 minutes. Remove and drain.
Mix mayonnaise with yogurt, maple syrup, lemon juice, finely chopped onion, herbs and diced apples. Season with salt and pepper.
Pluck leaves from lettuce, rinse and pat dry.
Toss asparagus in the dressing, reserving some tips for garnish.
Peel and slice eggs.
Line a salad bowl with the lettuce leaves. Layer asparagus and eggs in the center. Top with asparagus tips and sliced eggs for garnish. Chill for 1 hour before serving.