Go Back
–+ servings

Asparagus salad with egg, chives & vinaigrette

A spring salad of white asparagus, hard-boiled eggs and fresh chives, rounded off with a finely balanced vinaigrette. The perfect starter or light main course - elegant and aromatic at the same time.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Light main course
Cuisine German, seasonal (spring)
Servings 2 People
Calories 290 kcal

Cooking utensils

  • 1 Cooking pot
  • 1 Bowl
  • 1 Chopping board
  • 1 Sharp knife
  • 1 Whisk
  • 1 Paring knife

Ingredients
  

For the salad

  • 500 g white asparagus
  • 2 Eggs
  • ½ bunch of fresh chives

For the vinaigrette

  • 2 Tbsp white wine vinegar
  • 1 teaspoon medium hot mustard
  • ½ tsp honey
  • 4 Tbsp good olive oil
  • Salt & freshly ground black pepper

Preparation
 

Prepare the asparagus

  • Carefully peel the asparagus and cut off the woody ends.
  • Cut into bite-sized pieces.

Cooking asparagus

  • Cook in lightly salted water for approx. 10-12 minutes until al dente.
  • Drain and leave to cool briefly.

Prepare eggs

  • Hard boil the eggs for 9 minutes, rinse, peel and quarter.
  • Mix the vinaigrette
  • Mix the vinegar, mustard and honey.
  • Stir in the oil and season to taste.

Sideboards

  • Mix the asparagus with the vinaigrette.
  • Arrange the egg quarters on top and sprinkle with finely chopped chives.

Recommended side dishes

  • Fresh baguette
  • Leaf salad with spring herbs
  • Boiled small potatoes with skin

Nutritional values per portion

Calories: 290kcalCarbohydrates: 12gProtein: 11gFat: 20g
Keyword Asparagus salad, Chives, Eggs, Radish vinaigrette, Salad with egg, Spring, Vegetarian, Welschriesling, white asparagus, Wine recommendation
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat