Asparagus salmon salad with egg vinaigrette

Name: Asparagus salmon salad with egg vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2 Eggs (size M); 2 Federation Rocket; 60 g Pine nuts; 200 g cherry tomatoes; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 4 TABLESPOONS Sunflower oil; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 150 g smoked salmon in slices

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
2 Eggs (size M)
2 Federation Rocket
60 g Pine nuts
200 g cherry tomatoes
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
4 TABLESPOONS Sunflower oil
3 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
150 g smoked salmon in slices

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus for 15-18 minutes at medium heat in salted water with 1 pinch of sugar. Boil the eggs hard for about 10 minutes, rinse, peel and cut into small cubes. Clean, wash and drain the rocket. Roast the pine nuts in a pan without fat, take them out. Wash tomatoes, dab dry. Heat olive oil in a pan, sauté the tomatoes and season with salt and pepper.
2
Remove asparagus from the water, rinse with cold water and cut into pieces. Mix oil, vinegar, mustard and 5 tablespoons of asparagus stock and season with salt, a little sugar and pepper. Add 4 tablespoons of the vinaigrette to the asparagus pieces. Arrange the rocket salad on plates. Place the marinated asparagus pieces, salmon slices and tomatoes on top. Stir the eggs and pine nuts into the vinaigrette and pour over the salad