Lampertheim Asparagus Salad À La Grandma Marie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 4 egg (s), boiled
- 2 large onions, peeled and chopped
- 200 ml sweet cream
- Vinegar (no balsamic vinegar)
- Oil (not olive oil)
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cook as desired (we like it cut into 2-3 cm pieces and almost raw).
- Peel and separate the boiled eggs. Chop the egg white and put the yolks through a sieve in a salad bowl. Mix with the remaining ingredients to a marinade (we also only cut the onions very roughly into rings).
- Fold in the slightly cooled asparagus pieces, let them steep for a moment and serve lukewarm.
- Goes perfectly with potato salad without mayonnaise, with all kinds of grilled meats, rolled roasts and much more.
- Tip: It also tastes very good cold.
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