Fine asparagus cocktail

Name: Fine asparagus cocktail
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 eggs, 100 g frozen peas, salt; 7-10 Tbsp Cayenne pepper, 6 tablespoons salad mayonnaise; 6 TABLESPOONS Sour cream or sour cream; 6 TABLESPOONS milk, 2 tablespoons white wine vinegar; 1/2 bunch Chives; 1 glass (720 ml) Asparagus spears; 100 g cherry tomatoes; 200 g Comté cheese in thick slices; 1/2 Lettuce

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 eggs, 100 g frozen peas, salt
7-10 Tbsp Cayenne pepper, 6 tablespoons salad mayonnaise
6 TABLESPOONS Sour cream or sour cream
6 TABLESPOONS milk, 2 tablespoons white wine vinegar
1/2 bunch Chives
1 glass (720 ml) Asparagus spears
100 g cherry tomatoes
200 g Comté cheese in thick slices
1/2 Lettuce

Directions

1
Boil the eggs hard, peel them. Steam peas in boiling salted water for about 2 minutes, drain
2
Stir mayonnaise, sour cream, milk and vinegar until smooth, season to taste. Wash the chives and cut into small rolls, stir in. Drain asparagus and cut into pieces. Wash and quarter tomatoes
3
Slice the eggs and dice the cheese. Wash salad, shake dry, cut 1/3 into fine strips. alternately layer lettuce with egg, cheese, asparagus, peas, tomatoes and sauce in the glasses