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🍽️ Colorful leaf salad with egg and asparagus

186 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 400 g white asparagus
• salt
• sugar
• 2 eggs
• 150 g mixed salad (e.g. sorrel, head lettuce, Lollo rosso)
• 4 spring onions
• lemons
• 1 red bell pepper
• 4 tbsp rapeseed oil
• pepper

Instructions

1. 1. Peel the bottom third of the green asparagus and the entire stalk of the white asparagus.
2. 2. Cut off the woody ends of the stalks.
3. 3. Cook the asparagus stalks in boiling salted water with a pinch of sugar for 10 to 15 minutes, depending on thickness.
4. 4. Remove the asparagus and shock it in cold water (briefly dip in cold water to stop the cooking process).
5. 5. Let the asparagus drain and cut it into 4 cm long pieces.
6. 6. Prick the eggs with a needle to prevent them from bursting while cooking.
7. 7. Boil the eggs in boiling water for 9 to 10 minutes until hard-boiled.
8. 8. Shock the eggs in cold water and let them cool completely.
9. 9. Wash the salads and dry them in a salad spinner.
10. 10. Tear the salads into bite-sized pieces.
11. 11. Wash the spring onions and trim them.
12. 12. Slice the spring onions into rings.
13. 13. Squeeze the juice from the half lemon.
14. 14. Wash the bell pepper and halve it.
15. 15. Remove the seeds and white inner walls of the bell pepper.
16. 16. Cut the flesh of the bell pepper into small pieces.
17. 17. Peel the cooled eggs.
18. 18. Finely chop the eggs.
19. 19. Whisk 2 tablespoons of lemon juice with oil, salt, and pepper for the vinaigrette.
20. 20. Season the vinaigrette with a pinch of sugar.
21. 21. Mix the bell pepper, asparagus, spring onions, and salad.
22. 22. Arrange the salad in a round dish.
23. 23. Drizzle the salad with the vinaigrette.
24. 24. Sprinkle the salad with the chopped eggs.

Nutrition per serving

• kcal: 186
• Protein: 8 g · Fett/Fat: 13 g · Carbs: 9 g