Green asparagus salad with egg
Hol Dir die Kitchen Stories-App
Ingredients · Servings 4
- 800 g green asparagus
- 200 g beans
- 4 Owner
- 100g gherkins
- 40 g Mayonnaise
- 2 shallots
- 100 g sour cream
- 15 g pickled capers
- 1 tsp white wine vinegar
- 1 TL Honig
- 10 g parsley
- 5 g chervil
- 20 g Mustard
- olive oil
- Salt
- Pfeffer
Method · 20 min
- Weigh all the ingredients. Trim the ends off the asparagus. Peel the shallots and peel the eggs.
- Dice the shallots and pickles. Dice the eggs as well and finely chop the capers. Mix everything with sour cream, mayonnaise, mustard, and white wine vinegar, and season with salt and pepper.
- Heat a little olive oil in a pan. Sauté the green asparagus and beans for about 10 minutes. Deglaze with 50ml of water and let it simmer briefly. The beans and asparagus should still be slightly firm to the bite.
Happy Easter! This is a super easy dish to use up all the boiled eggs left over from Easter breakfast.
- Dice the shallots and pickles. Dice the eggs as well and finely chop the capers. Mix everything with sour cream, mayonnaise, mustard, and white wine vinegar, and season with salt and pepper. 4 eggs, 100g pickles, 2 shallots, 40g mayonnaise, 100g sour cream, 15g capers, 1 tsp white wine vinegar, salt, pepper, 20g mustard.
- Heat a little olive oil in a pan. Sauté the green asparagus and beans for about 10 minutes. Deglaze with 50ml of water and let it simmer briefly. The beans and asparagus should still be slightly firm to the bite. 800g green asparagus, 200g beans, olive oil
