Summary

Ingredients

• 750 g asparaus, white
• 2 egg (s), hard-boiled
• 2 tomato (s)
• 5 tablespoon balsamic vinegar, white
• 1 teaspoon mustard
• 1 tablespoon sugar
• 9 tablespoon olive oil
• Herbs
• salt
• Pepper White
• butter

Print Recipe Pin Recipe

Instructions

1. Bring the water with salt, a little sugar and a little butter to the boil and cook the peeled asparagus for about 15 minutes and then rinse with cold water and allow to cool.
2. Divide the asparagus and mix with the crushed eggs.
3. For the vinegraitte, mix the balsamic vinegar with the mustard and sugar and fold in the olive oil drop by drop. Season to taste with salt and pepper. Mix the asparagus / egg pieces with the vinegraitte, fold in the pitted tomato cubes and garnish with herbs.
4. Tastes good with salmon roulade.