Asparagus Salad with Egg and Spinach

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Asparagus Salad with Egg and Spinach
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
1 kilogram
white Asparagus
1
1 tablespoon
1 tablespoon
8
2 handfuls
fresh, baby Spinach
1 handful
6 tablespoons
3 tablespoons
2 tablespoons
1 teaspoon
freshly ground Pepper
For garnish

Preparation steps

1.

Peel the asparagus, chop off the woody ends and place with a halved lemon, sugar and 1 tablespoon of salt in boiling water. Cover and simmer over low heat for 15-20 minutes until al dente. Remove from the liquid and let cool to lukewarm.

2.

Cook the eggs about 8 minutes wishy-washy. Strain, rinse, peel and cut in half lengthwise.

3.

Trim the spinach and watercress, rinse and spin dry. For the vinaigrette, mix the oil with the vinegar, lemon juice, honey and 2-3 tablespoons asparagus cooking water and season with salt and pepper.

4.

Arrange the asparagus on a plate, put the watercress with the spinach and egg halves on top and drizzle with the vinaigrette. Serve garnished with herbs.