Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 42 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g asparaus, white
- 1 sachet baby spinach, approx. 70 g
- 3 cocktail tomatoes
- 2 slices Parma ham
- 2 egg (s)
- 1 handful blueberries
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 dash balsamic vinegar, lighter
- Salt and pepper, black
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Boil the eggs until waxy for about 7 minutes, peel and quarter them.
- Peel the asparagus and cut diagonally into narrow slices. Sauté in a pan with butter, sugar, salt and pepper for about 12 minutes until soft.
- Wash the spinach. Mix about a third with the asparagus and let it collapse for a moment. Divide the remaining spinach on 2 plates and drizzle with a vinaigrette made from olive oil, balsamic vinegar, salt and pepper.
- Put the warm asparagus in the middle and decorate with Parma ham, blueberries, eggs and tomato halves.
- Baguette goes well with it.
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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.
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