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 lemon
- 1 Tbsp sugar
- 1 Tbsp butter
- salt
- 8 eggs
- 2 handfuls fresh, baby Spinach
- 1 handful Watercress
- 6 Tbsps olive oil
- 3 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- 1 tsp honey
- freshly ground peppers
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.
