Nothing screams “spring” like this asparagus salad dish. The salad is made with delicious eggs, asparagus and a creamy dressing and is therefore light and refreshing. It's a quick and easy salad that can be made in minutes and is perfect for any event. You can serve egg salad with asparagus as a side dish or as a main dish at a home dinner or barbecue party. Your family will love all the fresh flavors included in their dish.
The asparagus season is finally here. For the next two months we're giving ourselves a break from vegetables and replacing them with asparagus. Put it on the grill, use it as a base for a salad, make a delicious asparagus lasagna or surprise your family with oneexcellent risotto with asparagus.
Ingredients
Ingredients for the salad:
- 3 large eggs
- 2 bundles of thick asparagus spears, bottom ends cut off
- 1 tablespoon chopped fresh chives, for garnish
For the dressing:
- 125 g Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons water
- 1 tablespoon red wine vinegar
- 1 pinch of salt
- freshly ground black pepper
Also try:Prepare asparagus in puff pastry with these quick recipes
Prepare egg salad with asparagus
- Place the eggs in a small pot and cover with cold water. Bring the water to a boil over high heat. Remove the pot from the heat, cover with the lid and let stand undisturbed for a total of 14 minutes. Using a slotted spoon, transfer the eggs to a bowl filled with cold water to allow them to cool. Set the peeled and chopped eggs aside.
- In a large, flat-bottomed saucepan, bring 1.5 liters of water and 4 tablespoons of salt to the boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes more. While the asparagus is cooking, prepare an ice bath in a large bowl by combining water and ice. Place the cooked asparagus in the ice bath immediately after removing it from the heat. This stops the cooking process and preserves the bright green color of the asparagus. When it has reached the desired temperature, remove the asparagus from the ice bath and drain on a clean tea towel.
- Before serving, mix all sauce ingredients thoroughly in a shallow bowl.
- Place the asparagus spears on individual plates and spread the dressing generously over the spears. The chopped eggs and chives are the final layer of the salad.
Bonus-Tipp:You can also garnish this delicious salad with mushrooms! How to prepare them:
- Switch on the fan and preheat the oven to 200 degrees.
- Place mushrooms in a single layer on a baking sheet.
- Spoon some of the dressing onto the mushrooms.
- Add some salt and pepper before serving.
- Bake the mushrooms for a few minutes, adjusting the time depending on the size, until the vegetables are soft and juicy.