Asparagus Salad with Egg and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g asparaus
- 4 egg (s), hard-boiled
- 4 tablespoon cream cheese
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- salt and pepper
- chives
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut into bite-sized pieces, cook in salted water for about 10 minutes. Boil the eggs hard and mix the remaining ingredients into a cream. Pull in the drained asparagus while it is still lukewarm, cut the eggs into slices and add. Refrigerate.
- Toast and dry white wine go well with this. Goes well as a starter or small dinner.
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