Asparagus salad with egg vinaigrette

Name: Asparagus salad with egg vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 350 g white asparagus; 350 g green asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 1 Egg; 2 discs (50 g) Wholemeal toast bread; 2 TABLESPOONS Butter or margarine; 300 g Rocket salad; 1 collar Chives; 3 TABLESPOONS White wine vinegar; 3 TABLESPOONS Oil; 7-10 Tbsp coarsely ground coloured pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

350 g white asparagus
350 g green asparagus
7-10 Tbsp Salt
1 pinch Sugar
1 Egg
2 discs (50 g) Wholemeal toast bread
2 TABLESPOONS Butter or margarine
300 g Rocket salad
1 collar Chives
3 TABLESPOONS White wine vinegar
3 TABLESPOONS Oil
7-10 Tbsp coarsely ground coloured pepper

Directions

1
Peel the white asparagus, cut off the woody end. For green asparagus, peel the lower third, cut off the woody end or break it off. Wash the asparagus and cut into pieces. Boil up in boiling salted water with 1 pinch of sugar.
2
Cook for about 12 minutes. Boil egg in boiling water for 10 minutes until hard. Cut toast slices into small cubes and fry in hot fat until golden brown. Clean, wash and pat dry the arugula. Cut individual leaves into small pieces if necessary.
3
Drain the asparagus and let it drain. Quench the egg cold and peel. Dice finely. Wash the chives, dab dry and cut into small rolls. Mix vinegar with salt and coloured pepper, add oil.
4
Stir in egg and chives. Mix rocket and asparagus. Fill onto portion plates, add egg vinaigrette and sprinkle with croutons.