Green asparagus and boiled egg salad
This dish is also beautifully presented in three colors.
How to make it
1
Cut off the roots of the asparagus by cutting off the 4-5cm roots, then remove the stove with a peeler and boil it in salt. The estimated boiling time is 4-5 minutes.
2
When the asparagus is lifted up with chopsticks, cook it to a slight flexing level, then remove it in ice water and cool for more than 3 minutes.
3
Remove the asparagus and place it on a plate.
4
Divide the boiled eggs into yolk and whites, mince each, and serve on asparagus arranged on a plate.
5
Mix all the ingredients in the dressing A and pour over 4.
Materials 1 person
-
- Green asparagus
- Three
-
- Boiled eggs and boiled
- 1/2 pieces
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 20ml
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- Vinegar or wine vinegar
- 1 tsp
-
- mustard
- 1/2 tsp
-
- salt
- A pinch
-
- Coarsely smelt black pepper
- A little
[PR]
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