Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 kg asparagus
- 2 egg (s)
- 2 tablespoon white wine vinegar
- 4 tablespoon olive oil
- 1 tablespoon mustard
- 0.5 ½ bunch chives, finely chopped
- salt and pepper
- sugar
- Vegetable broth, grained
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into bite-sized pieces. Bring to the boil with salt, sugar and a little granular broth in plenty of water, remove from heat and let steep for 10-12 minutes.
- Hard boil the eggs.
- Mix vinegar with salt, sugar and pepper, oil and mustard to make a vinaigrette. Cut the egg white into small cubes, press the egg yolks through a sieve. Add the chives, egg white cubes and egg yolks to the vinaigrette and stir.
- Lift the asparagus out of the stock with a slotted spoon, allow to drain slightly and mix gently with the vinaigrette. Let the salad stand briefly and serve while it is still lukewarm.
- The salad tastes good on its own or with ham of any kind.
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