Asparagus and dandelion salad
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 750 g Asparagus
- 7-10 Tbsp Salt
- 2 Eggs
- 3-4 Tbsp White wine vinegar
- 4 TABLESPOONS Oil
- 1/2 TEASPOON Sugar
- 7-10 Tbsp white pepper
- 1 collar parsley, dill and chives
- 150 g Dandelion salad
Directions
- 1
Peel the asparagus thinly and cut off the woody ends. Cook in salt water for 15-20 minutes. Boil the eggs for 10 minutes. Mix vinegar, oil and 4 tablespoons of asparagus water and season to taste with 1 teaspoon of salt, sugar and pepper.
- 2
Peel the eggs and dice them finely. Wash the herbs, chop finely and add to the marinade with the eggs. Cut the asparagus into pieces, place them in a flat dish and pour the marinade over them. Leave to marinate for approx. 24 hours.
- 3
Wash the dandelions and divide into bite-sized pieces. Arrange salad and asparagus on a plate and pour the marinade over them.
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