Asparagus and Watercress Salad with Scrambled Eggs

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Asparagus and Watercress Salad with Scrambled Eggs
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
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?
Watercressapple cider vinegarWalnut oilsugareggsalt

Preparation steps

1.

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. 

2.

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

3.

Serve scrambled eggs and trout caviar on asparagus salad.