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

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Total time 25 min
Calories 285 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make a green asparagus salad with egg

Cook the asparagus until al dente and allow to cool before mixing so that the eggs and radishes retain their texture. Green asparagus is fried or blanched briefly and served with boiled eggs, radishes, chives and a lemon-mustard vinaigrette. Young potatoes make the salad more filling, cress can replace the chives.

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Recipe

Green asparagus salad with egg

Green asparagus is fried or blanched briefly and served with boiled eggs, radishes, chives and a lemon-mustard vinaigrette. Cook the asparagus only al dente and allow to cool before mixing so that eggs and radishes retain their structure.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Remove the woody ends of the asparagus and cut the spears into bite-sized pieces. Plane the radishes, peel and halve the boiled eggs until they are waxy; mix the oil, lemon juice and mustard to make the vinaigrette.

  2. 2

    Prepare

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

  3. 3

    Check for doneness

    Cook the asparagus only al dente and allow to cool before mixing so that eggs and radishes retain their structure.

  4. 4

    Serve

    Mix the asparagus, radishes and eggs with the lemon-mustard vinaigrette just before eating. Sprinkle with chives and serve 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 the asparagus only al dente and allow to 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 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 the green asparagus, prepare the eggs and keep the radishes separately, and then start the main cooking process for the green asparagus salad with the egg.

Cook the asparagus only al dente and allow to cool before mixing so that eggs and radishes retain their structure.

Cooling green asparagus salad with egg. Important for the texture: Cook asparagus only al dente and allow to cool before mixing so that eggs and radishes retain their structure. If possible, eat leftovers the following day.

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

Keep cooking

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