Green asparagus salad with egg as a fresh spring dish with seasonal vegetables and herbs
Spring Recipe

Green asparagus salad with egg

Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigrette. Cook asparagus only tender but firm and let cool before mixing so that eggs and radishes retain their structure. Young potatoes make the salad more filling, cress can replace chives.

5.0 out of 5 from 1 rating
Jump to recipe View ingredients
Share
Total time 25 min
Calories 285 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Green asparagus salad with egg

Cook asparagus only tender but firm and allow to cool before mixing, so that eggs and radishes retain their structure. Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigritte. Young potatoes make the salad more filling, cress can replace the chives.

Quick Dinners Spring Recipes Vegetarian Dinners Lunch

Recipe

Green asparagus salad with egg

Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigritte. Cook asparagus only tender but firm and let cool before mixing so that eggs and radishes retain their structure.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Remove the woody asparagus ends and cut the sticks into bite-sized pieces. Shake radishes, peel the waxy boiled eggs and halve; mix oil, lemon juice and mustard to the vinaigrette.

  2. 2

    Prepare

    Green asparagus is briefly fried or blanched and served with boiled eggs, radishes, chives and a lemon-mustard vinaigritte.

  3. 3

    Check for doneness

    Cook asparagus only tender but firm and let it cool before mixing so that eggs and radishes retain their structure.

  4. 4

    Serving

    Mix asparagus, radishes and eggs with the lemon-mustard vinaigrette just before eating. Sprinkle chives over them and leave the salad slightly lukewarm or completely cooled.

Kitchen know-how

Tips for Green asparagus salad with egg

Important for green asparagus salad with egg

Cook asparagus only tender but firm and let it cool before mixing so that eggs and radishes retain their structure.

Variations

How to adapt this recipe

Young potatoes make the salad more filling, cress can replace chives.

Nutrition per serving

285kcal
16.0 gCarbohydrates
15.0 gProtein
18.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Green asparagus salad with egg

Weigh green asparagus, prepare eggs and prepare radishes separately. Start the main cooking process for green asparagus salad with egg only afterwards.

Cook asparagus only tender but firm and let it cool before mixing so that eggs and radishes retain their structure.

Cool green asparagus salad covered with egg. Important for the texture: Cook asparagus only tender but firm and let it cool before mixing, so that eggs and radishes retain their structure.

Young potatoes make the salad more filling, cress can replace chives.

Keep cooking

Related recipes and topics

Similar recipes

25 min · Spring Rice paper rolls with spring vegetables Glass noodles, vegetables, herbs and fried tofu are rolled in short-softened rice paper and served with peanut dip. Wet rice paper for only a few seconds and place it at a distance so that it remains elastic instead of tearing or sticking. 35 min · Spring Spring Bowl with Quinoa Quinoa forms the warm base, followed by peas, radishes, avocado, feta and a lemon-herb dressing. Well drained quinoa and an avocado meat cut just before the meal keep the bowl loose and fresh. 30 min · Spring Pasta Primavera Pasta is cooked tender but firm and combined with separately fried asparagus, zucchini and peas as well as lemon, parmesan and some pasta water. Fry the vegetables only briefly and bind the sauce with pasta water so that the Primavera becomes juicy instead of heavy. 30 min · Spring Creamy wild garlic soup Potatoes and onion are cooked softly in broth, after which the bear's garlic is only briefly pureed with cream in the hot soup. Bear's garlic loses colour and freshness during long cooking, so it only belongs in the pot at the very end. 40 min · Spring Spinach ricotta gnocchi Gnocchi are roasted golden brown, then mixed with onion, spinach, ricotta, lemon and a little water creamy. Ricotta must not cook strongly, otherwise the sauce becomes grainy; Parmesan and nutmeg come first to taste. 35 min · Spring Vegetable frittata with herbs Peas, spinach and spring onions are briefly sautéed in the oven-proof pan and set with scrambled eggs and goat cheese. Low heat prevents a dry underside; in the oven, the frittata only needs to reach the straight solid middle.