Asparagus with tomato and egg vinaigrette & salmon

Name: Asparagus with tomato and egg vinaigrette & salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 1.5-2 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp a few squirts of lemon juice; 3 medium-sized tomatoes; 1 medium onion; 3 Stem(s) Parsley and Dill; 1/2 bunch Chives; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp white pepper; 4 TABLESPOONS Oil (e.g. basil oil); 6-8 discs (approx. 200 g) Smoked salmon

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
1.5-2 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp a few squirts of lemon juice
3 medium-sized tomatoes
1 medium onion
3 Stem(s) Parsley and Dill
1/2 bunch Chives
6 TABLESPOONS White wine vinegar
7-10 Tbsp white pepper
4 TABLESPOONS Oil (e.g. basil oil)
6-8 discs (approx. 200 g) Smoked salmon

Directions

1
Boil the eggs hard for about 10 minutes. Wash and peel the asparagus and cut off the woody ends. Cook in boiling salted water with 1/2 tsp. sugar and lemon juice for 15-20 minutes, depending on thickness. Quench the eggs, peel them and let them cool down
2
Clean, wash and seed the tomatoes. Peel onion. Dice both finely. Wash, chop or finely chop the herbs. Dice the eggs, except for a few slices.
3
Drain the asparagus, measure 150 ml of stock. Mix with vinegar, salt, pepper and some sugar. Fold in the oil. Fold in tomatoes, onion, herbs and egg cubes. Spread the marinade over the hot asparagus. Cover and leave to stand for about 30 minutes. Serve with slices of egg and smoked salmon. The marinated asparagus tastes lukewarm or ka