Asparagus salad with chives and egg
Bye bye, cold winter! This asparagus salad with egg and chives will awaken spring feelings. And it’s delicious with radishes and cucumber.
- Peel the asparagus and cut into pieces approximately 3 cm long (trim the tough ends). Place the asparagus pieces in a pot with a pinch of salt, cover with water and simmer over a medium heat for around 10 minutes. The asparagus should still be crunchy. Stir occasionally.
- Prepare the other ingredients while the asparagus is cooking: Peel the hard-boiled eggs, halve them and cut them into slices. Cut the chives into fine rings and pluck the cress.
- Drain the cooked asparagus through a sieve. Catch the asparagus broth in a bowl. Allow the cooked asparagus to cool for a moment. Then place it and the ingredients for the dressing in a bowl and mix them together. Add the remaining ingredients and mix well. Season with salt and pepper to taste and serve while still warm.
Tip: Adding finely sliced radish or cucumber before serving will give the salad a little additional freshness.
For the salad
For the dressing
Neutral vegetable oil