Egg salad with green asparagus, cherry tomatoes, rocket, chervil and mustard cream fraiche

Name: Egg salad with green asparagus, cherry tomatoes, rocket, chervil and mustard cream fraiche
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 12 Eggs; 500 g green asparagus; 200 g cherry tomatoes; 2 bunch of rocket; 6-8 Stem(s) Chervil; 250 g Fresh cream; 2 TABLESPOONS Olive oil; 6-7 TABLESPOONS Milk; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

12 Eggs
500 g green asparagus
200 g cherry tomatoes
2 bunch of rocket
6-8 Stem(s) Chervil
250 g Fresh cream
2 TABLESPOONS Olive oil
6-7 TABLESPOONS Milk
2 TABLESPOONS medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Boil the eggs in boiling water for about 10 minutes until hard, drain, rinse in cold water and peel. Cut the woody ends off the asparagus. Wash the asparagus, cut into bite-sized pieces and cook in boiling salted water for 5-6 minutes until al dente
2
Wash the tomatoes, dab dry and cut in half. Clean, wash and drain the rocket. Wash chervil, dab dry, remove coarse stalks. Chervil chop. Mix crème fraîche, oil, milk and mustard, season with salt, pepper and sugar. Halve eggs, arrange in small bowls with rocket, asparagus and tomatoes, drizzle with sauce and sprinkle with chervil