Asparagus and Egg Salad is a dish I love: fresh, light and complete. This recipe was inspired by Loretta, a girl who follows the blog and sent me an email and suggested me to try and make an egg-based dip for asparagus… Well, I’ve made something similar 🙂
After a fruit shake break, I leave you again. I hope I’ve given you an idea for tonight, this recipe is ideal if you’re on a diet! XOX
Preparation Time: 10 min
Cooking Time: 10 min
Total Time: order Prozac 20 min
Hard-boil eggs, then shell them, divide whites and yolks, and dice both. Let cool down.
Clean asparagus and steam them for 5 minutes.
Make an emulsion with oil, salt and lemon juice. Add desalted capers and chopped chives.
Cut asparagus in pieces and put them in a bowl.
Dress asparagus with the emulsion and store in the fridge.
Before serving, spread eggs onto your salad.
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