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🍽️ Fresh Asparagus and Egg Salad with Walnut Dressing

366 kcal · 30 min · 4 servings

Fresh Asparagus and Egg Salad with Walnut Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a pot of water to a boil and carefully add the eggs. Boil the eggs for 8 to 10 minutes until hard-boiled.
  2. 2. Drain the hot water and immediately rinse the eggs under cold running water to cool them down.
  3. 3. Thoroughly wash the asparagus under running water.
  4. 4. Peel the bottom third of the asparagus spears with a vegetable peeler.
  5. 5. Cut off the tough, woody ends of the asparagus spears.
  6. 6. Bring a pot of salted water to a boil.
  7. 7. Add the asparagus to the boiling water and cook it for about 8 minutes.
  8. 8. Drain the asparagus and immediately rinse it under cold water to stop the cooking process.
  9. 9. Let the asparagus drain well in a colander.
  10. 10. Wash the lamb's lettuce under running water.
  11. 11. Spin the lamb's lettuce in a salad spinner or pat it dry with a kitchen towel.
  12. 12. Put the walnut oil, balsamic vinegar, lemon juice, and sugar into a small bowl.
  13. 13. Whisk the dressing ingredients vigorously with a fork or whisk until the sugar has dissolved.
  14. 14. Season the dressing to taste with salt and pepper.
  15. 15. Place the dry lamb's lettuce on the serving plates.
  16. 16. Distribute the drained asparagus evenly over the salad.
  17. 17. Carefully peel the cooled eggs.
  18. 18. Cut the peeled eggs lengthwise into four equal quarters.
  19. 19. Heat some oil in a small frying pan.
  20. 20. Fry the bacon in the hot pan until crispy and golden brown.
  21. 21. Drizzle the dressing evenly over the asparagus and the salad.
  22. 22. Distribute the crispy bacon strips over the salad.
  23. 23. Place the egg quarters decoratively in the center of the plates.
  24. 24. Serve the salad immediately while it is still fresh.

Nutrition per serving