Asparagus salad with egg and herb vinaigrette
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 500 g white asparagus
- 7-10 Tbsp Salt
- 1/2 bunch Radishes
- 100 g tender leaf spinach
- 2 TABLESPOONS Balsamic Vinegar
- 7-10 Tbsp Lemon Pepper
- 1 TABLESPOON frozen
- 7-10 Tbsp Salad herbs
- 1/2 TABLESPOON Oil
- 1/2 hard-boiled egg
- 2 discs (approx. 50 g) Roast beef
- 7-10 Tbsp Dill and parsley
Directions
- 1
Wash and peel the asparagus and cut into bite-sized pieces, leaving the asparagus heads a little longer. Cook the vegetables in little boiling salted water for about 8 minutes. In the meantime, clean and wash the radishes and cut them into slices.
- 2
Sort the spinach, wash thoroughly and drain. Drain the asparagus and let it cool down. For the vinaigrette, mix vinegar, salt, pepper and herbs. Whip the oil into the vinaigrette. Mix asparagus, radishes and spinach and arrange on a plate with the roast beef.
- 3
Chop the egg and sprinkle over the salad. Pour vinaigrette over it. Garnish with dill and parsley.
More Delicious Recipes
