Asparagus and Egg Salad
calories: medium
category: starters
cost: medium
difficulty: easy
preparation time: 20
Ingredients
Asparagus 1,5 kg.
Eggs 4
Parsley a bunch
Lemons 1
Olive oil 4 to 5 tablespoons
Salt and pepper to taste
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Wine Tips
for your meals
Eggs 4
Parsley a bunch
Lemons 1
Olive oil 4 to 5 tablespoons
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Clean, wash and boil the asparagus in plenty of salty water and let them drain on a clean cloth. Cut off their tips. Put the eggs in a pot and cover them with water. Boil them for 5 minutes. Drain and cool in cold water. Peel and keep them in warm water until you use them.
In a bowl whisk the oil together with the lemon juice, salt and pepper. Arrange the asparagus on a tray decorated with lettuce leaves and slices of tomato, with their points facing the centre. Sprinkle them with chopped up parsley and place the eggs cut into slices on them. Season with the sauce you have prepared and serve at table. The Chef's tips If you want to check to see if an egg is fresh, put it in very salty cold water and if it sinks, it is not very fresh. We recommend some white wine such as Rosato delle Marchewith your dish Curiosity These eggs are neither hard nor soft boiled and the yolk is not hard.
In a bowl whisk the oil together with the lemon juice, salt and pepper. Arrange the asparagus on a tray decorated with lettuce leaves and slices of tomato, with their points facing the centre. Sprinkle them with chopped up parsley and place the eggs cut into slices on them. Season with the sauce you have prepared and serve at table.
