Asparagus with roast beef and chervil vinaigrette

Name: Asparagus with roast beef and chervil vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Egg; 2 medium-sized tomatoes; 1/2 bunch fresh chervil; 2 kg white asparagus; 7-10 Tbsp Salt; 4 TABLESPOONS White wine vinegar; 1 TABLESPOON Balsamic vinegar; 7-10 Tbsp Lemon Pepper; 4 TABLESPOONS Oil; 8 discs Roast beef cold cuts

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Egg
2 medium-sized tomatoes
1/2 bunch fresh chervil
2 kg white asparagus
7-10 Tbsp Salt
4 TABLESPOONS White wine vinegar
1 TABLESPOON Balsamic vinegar
7-10 Tbsp Lemon Pepper
4 TABLESPOONS Oil
8 discs Roast beef cold cuts

Directions

1
Boil egg hard in ten minutes, quench cold, peel and let it cool down. Wash, halve and seed the tomatoes. Finely dice the flesh. Carefully wash the chervil and dab dry.
2
Pluck leaves from the stems, except for a little to garnish, and chop them coarsely. Wash the asparagus and cut off the woody ends. Peel the asparagus and cook in plenty of boiling salted water for ten minutes.
3
Mix vinegar, salt and pepper and add oil. Finely chop the egg and stir into the vinaigrette with the chervil and tomatoes. Drain asparagus and arrange on a plate with roast beef. Pour some vinaigrette over the asparagus.
4
Rest extra will do. Serve garnished with chervil. Baguette tastes good with it.