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🍽️ Crunchy asparagus-radish salad with eggs and nuts

405 kcal · 30 min · 4 servings

Crunchy asparagus-radish salad with eggs and nuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the asparagus under running water.
  2. 2. Cut off the woody lower ends of the stalks.
  3. 3. Bring a large pot of salted water to a boil.
  4. 4. Cook the asparagus in it until it is still crisp-tender.
  5. 5. Drain the asparagus and let it drip dry well.
  6. 6. Cut the asparagus stalks into diagonal thirds.
  7. 7. Wash the radishes thoroughly.
  8. 8. Remove the small stem bases from the radishes.
  9. 9. Cut the radishes in half lengthwise.
  10. 10. Slice the radish halves into very thin rounds.
  11. 11. Mix the radish slices with the asparagus.
  12. 12. Heat a pan without fat.
  13. 13. Lightly toast the hazelnuts in the pan.
  14. 14. Remove the toasted nuts from the pan and set them aside.
  15. 15. Add the butter to the same pan.
  16. 16. Let the butter melt over medium heat.
  17. 17. Pour the balsamic vinegar into the melting butter.
  18. 18. Season the sauce to taste with salt and pepper.
  19. 19. Divide the asparagus-radish mixture among four plates.
  20. 20. Drizzle the warm butter sauce over the salad.
  21. 21. Peel the hard-boiled eggs.
  22. 22. Cut the eggs into small cubes.
  23. 23. Sprinkle the egg cubes and the toasted nuts over the salads.
  24. 24. Garnish the dish to your liking with chopped fresh herbs.
  25. 25. Serve the salad immediately.

Nutrition per serving