I chose asparagus as the featured salad ingredient for the Good Friends Good Food group and prepared an
Asparagus Salad With Hard-Boiled Eggs
It’s Asparagus Season in Germany! We Germans are fond of white asparagus, but only old varieties like Huchels alpha or Schwetzinger Meisterschuß have still the real „asparagus flavour“. They are hard to find and … expensive. I prefer the green asparagus, it needs no foil or mounds and it is easier to cut. For the white asparagus workers from other countries go out every morning before sunup and pick asparagus by digging a small hole in the mound, sticking a sharp knife into the dirt, aiming for the base of the shoot, carefully pulling out the shoot and filling in the hole with sand using a trowel. Green asparagus is so much easier to harvest.
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Asparagus Salad With Hard-Boiled Eggs
Yield: 2 servings as a main course
A classic Italian salad topped with shaved Parmesan
Ingredients
- 500 grams asparagus
- 2 eggs, size M, hard-boiled
- 1 tablesp. sherry vinegar
- 1 tablesp. lemon juice
- 5 tablesp. olive oil
- 2 teasp. capers, rinsed and chopped
- 2 tablesp. herbs, chopped; Ulrike; parsley and chives
- salt
- black pepper, freshly ground to taste
- Parmesan, shaved for topping
SOURCE
modified by Ulrike Westphal from: NYT
Method
- Snap the woody ends off the asparagus. Steam for 5 – 8 minutes. Refresh with ice-cold water, then drain and dry on paper towels. Cut into pieces about 1,5 cm.
- Halve the boiled eggs in half, chop the yolks and whites separately, and season with salt and pepper
- In a salad bowl, whisk together the lemon juice and vinegar and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve the asparagus salad with hard-boiled eggs with Parmesan shavings
total time: 20 minutes
preparation time: 10 minutes
cooking/baking time: 5 – 8 minutes
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