Spring Salad with Egg and Asparagus
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 bunch green Asparagus (about 500 grams)
- 4 Tbsps sunflower oil
- 3 Tbsps Red wine vinegar
- 2 Tbsps Nut oil
- 1 pinch sugar
- salt
- freshly ground peppers
- 25 grams Cress
- 25 grams Purslane
- 1 Dandelion greens
- 2 hardboiled eggs
- 30 grams freshly grated Parmesan
- edible Flowers (for garnish)
Preparation steps
1.
Peel the bottom third of the asparagus, cut off the woody ends and saute the asparagus spears in 2 tablespoons hot oil for 6 to 7 minutes turning occasionally. Place on a plate and allow to cool slightly, then cut in half. Peel the eggs and cut into eighths. Whisk together the remaining oil with the vinegar, walnut oil and sugar. Season with salt and pepper.
2.
Rinse the watercress, purslane and dandelion, trim the ends and spin dry. Transfer the greens to serving plates, arrange asparagus and eggs on top and drizzle with the dressing. Garnish with edible flowers and sprinkle with Parmesan before serving.
