Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g asparaus, white
- salt
- 3 egg (s)
- 150 g tomato (s)
- 3 tablespoon oil, neutral
- 4 tablespoon oil (grape seed oil)
- 1 tablespoon oil (olive oil)
- 2 tablespoon vinegar (white wine vinegar
- 1 avocado (s)
- 1 bunch basil
- 1 bunch sorrel
- 1 pinch (s) sugar
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut diagonally into 3 cm long pieces. Cook in lemon, salt and sugar water.
- Mix 3 tablespoons of asparagus water with vinegar, salt, pepper and oil to make a vinaigrette. Hard boil eggs and cut into eighths. Core and finely dice tomatoes. Peel and dice the avocado, drizzle with lemon juice and add to the vinaigrette with the diced tomatoes. Arrange in layers on a platter, baste with vinaigrette, sprinkle with basil and sorrel.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below