Asparagus Salad with Egg Dressing

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the eggs and chop them into small cubes. Peel and finely dice shallot. Finely chop the parsley. Mix the vinegar with the mustard and oil, fold in the parsley and half of the egg cubes. Season the dressing with salt, pepper and sugar. Peel the asparagus, cut the ends, cook until al dente and rinse in cold water. Divide the bars diagonally into thirds. Halve the tomatoes, cut the spring onions into thin rings. Mix the leek rings and pieces of asparagus with the egg dressing and serve with the rocket and tomatoes, sprinkle with the remaining egg cubes.

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