Asparagus salad with egg dressing


  • 2 hard-boiled eggs
  • 1 shallot
  • 1 bunch of parsley
  • 4 tablespoons white balsamic vinegar
  • 1 teaspoon mustard
  • 4 tablespoons walnut oil
  • salt
  • pepper
  • 1.4 kilogram white asparagus
  • 100 grams arugula
  • 200 grams cherry tomatoes
  • 1 stalk leek
  • sugar

Preparation method (receipt)

Peel and cut into small cubes eggs. Peel and chop the shallots. Finely chop the parsley. Mix balsamic mustard and walnut oil, add the parsley and half the chopped eggs. Season the sauce with salt, pepper and sugar. Clean, cut into slices and blanch the asparagus. Cut the tomatoes in half cherry, leek - thin rings. Mix all the ingredients, fill the prepared sauce, sprinkle with diced egg deferred.

egg shallot parsley balsamic vinegar mustard walnut oil salt pepper white asparagus arugula cherry tomatoes leek sugar