Asparagus and Watercress Salad with Scrambled Eggs

Name: Asparagus and Watercress Salad with Scrambled Eggs
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram Asparagus; 1 pinch sugar; 1 Tbsp butter; 1 bunch Watercress; 4 eggs; 2 tsps butter; 3 Tbsps chopped Fresh herbs (Wild garlic, nettles, sorrel); 50 grams Trout roe; 2 Tbsps apple cider vinegar; 2 Tbsps Walnut oil; 4 Tbsps vegetable oil; salt; peppers

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Health Score:

7,4 / 10

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Ingredients

for

servings

For the asparagus: 1 kilogram Asparagus; 1 pinch sugar; 1 Tbsp butter; 1 bunch Watercress; 4 eggs; 2 tsps butter; 3 Tbsps chopped Fresh herbs (Wild garlic, nettles, sorrel); 50 grams Trout roe

For the marinade: 2 Tbsps apple cider vinegar; 2 Tbsps Walnut oil; 4 Tbsps vegetable oil; salt; peppers

How healthy are the main ingredients?

Watercress apple cider vinegar Walnut oil sugar egg salt

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Preparation steps

Rinse asparagus thoroughly, snap off woody ends and peel. Cook asparagus in salted boiling water with a pinch of sugar and 1 tablespoon butter, about 12 minutes. Remove, drain well and cut into 7 cm long (approximately 2 3/4 inch long) pieces. To make dressing: Whisk vinegar with salt and pepper to taste. Whisk in both types of oil until emulsified. Rinse watercress and pluck into small sprigs. Combine asparagus, watercress and dressing in a bowl. Toss to combine.

Heat remaining butter in a pan. Whisk eggs and pour into pan. Cook until curds form, stirring constantly. Finally, mix in herbs.

Serve scrambled eggs and trout caviar on asparagus salad.