Salad with Asparagus, Eggs and Edible Flowers

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Salad with Asparagus, Eggs and Edible Flowers
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
400 grams white Asparagus
salt
sugar
150 grams Oak leaf lettuce
1 handful baby Stinging nettle
1 handful Watercress
1 handful Dandelion greens
1 mild yellow onion
4 hard-boiled eggs
4 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1 tablespoon medium hot Mustard
2 tablespoons finely chopped parsley
5 tablespoons sunflower oil
For garnish
Edible flowers (such as daisies, dandelions. elderflower)
How healthy are the main ingredients?
WatercressMustardparsleysaltsugaregg

Preparation steps

1.

Peel the asparagus and cook the spears in boiling water with 1 teaspoon salt and 1 teaspoon sugar about 20 minutes to a slight bite. Rinse in cold water and cut into 2-3 cm (approximately 1 inch) long pieces.

2.

Rinse the salad and herb leaves, shake dry, pluck and tear smaller.

3.

Peel the onion and cut into thin rings. Serve with the prepared salad on plates. Peel the eggs, cut into quarters and place with the asparagus on the salad.

4.

For the dressing, mix the balsamic vinegar, lemon juice, mustard, parsley and oil. Season with sugar and salt to taste and drizzle over the salad.

5.

Serve garnished with the edible flowers.