Egg salad with green asparagus (Easter brunch)

Name: Egg salad with green asparagus (Easter brunch)
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 8 Eggs (size M); 500 g green asparagus; 7-10 Tbsp Salt; 1 TEASPOON + 1 pinch of sugar; 1 red pepper; 3 discs cooked ham; 2 Avocados (about 250 g each); 7-10 Tbsp Juice 1 lemon; 150 ml Vegetable broth (instant); 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Basil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

8 Eggs (size M)
500 g green asparagus
7-10 Tbsp Salt
1 TEASPOON + 1 pinch of sugar
1 red pepper
3 discs cooked ham
2 Avocados (about 250 g each)
7-10 Tbsp Juice 1 lemon
150 ml Vegetable broth (instant)
7-10 Tbsp Lemon Pepper
7-10 Tbsp Basil

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Wash the asparagus and cut off the woody ends. Halve asparagus lengthwise and cut into pieces. Cook in boiling salted water with 1 tsp. sugar for 4-5 minutes, drain.
2
Drain eggs, quench and peel. Clean, wash and cut the peppers into small cubes. Cut ham into strips. Cut ##avocados## in half, remove seeds. Remove the flesh from the skin.
3
Quarter 2 halves and cut into short slices. Sprinkle with 1 tablespoon lemon juice. Puree 2 avocado halves with the remaining lemon juice and stock. Season with pepper and 1 pinch of sugar. Cut the eggs into slices.
4
Layer asparagus, peppers, avocado slices, eggs and ham in glasses. Sprinkle with avocado and lemon dressing. Wash ##basil## Garnish ##Salad## with it.