Asparagus, Tomato and Egg Salad
Both white and green asparagus are suitable for this recipe. Green beans can be used as an alternative. This quantity of ingredients is calculated for 3-4 servings.
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 3 / 5
Ingredients
for 3 servings
- asparagus 200 g
- cherry tomatoes or 2 small tomatoes 10
- quail eggs or 2 chicken eggs 10
- green salad leaves
- vegetable oil 3 tbsp
- lemon juice 2 tbsp
- salt
- pepper
Instructions
Step 1 of 9
Remove the tough ends of the asparagus stalks.
Step 2 of 9
Bring water to a boil. Add the asparagus. Cook until done (about 5–7 minutes).
Step 3 of 9
Allow to cool. Cut into small pieces.
Step 4 of 9
Cut cherry tomatoes into 2 parts (chop regular tomatoes into small pieces).
Step 5 of 9
Combine vegetable oil and lemon juice to prepare the dressing.
Step 6 of 9
Add salt and pepper.
Step 7 of 9
Tear the salad leaves by hand.
Step 8 of 9
Add tomatoes and asparagus to the salad.
Step 9 of 9
Pour in the dressing. Mix. Cut eggs into 2 parts (dice chicken eggs). Place the salad on a plate. Top with eggs.