Salad with Asparagus, Eggs and Edible Flowers

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Salad with Asparagus, Eggs and Edible Flowers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
400 grams
white Asparagus
150 grams
1 handful
1 handful
1 handful
1
4
hard-boiled Eggs
4 tablespoons
1 tablespoon
1 tablespoon
medium hot Mustard
2 tablespoons
finely chopped Parsley
5 tablespoons
For garnish
Edible flower (such as daisies, dandelions. elderflower)

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.