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🍽️ Fresh Salad with White Asparagus and Watercress

338 kcal · 30 min · 4 servings

Ingredients

• 1 kg asparagus
• 1 pinch sugar
• 1 tbsp butter
• 1 bunch watercress
• 4 eggs
• 2 tsp butter
• 3 tbsp chopped herbs (garlic chives, nettle, sorrel)
• 50 g trout roe
• 2 tbsp apple cider vinegar
• 2 tbsp walnut oil
• 4 tbsp vegetable oil
• salt
• pepper

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the asparagus completely.
3. 3. Cut off the woody lower ends.
4. 4. Tie the asparagus into a bundle.
5. 5. Fill a pot with plenty of water and add salt, sugar, and one tablespoon of butter.
6. 6. Bring the water to a boil.
7. 7. Cook the asparagus for 12 minutes.
8. 8. Remove the asparagus from the water.
9. 9. Let the asparagus drain well.
10. 10. Cut the asparagus into pieces about 7 centimeters long.
11. 11. Whisk vinegar with salt and pepper for the dressing.
12. 12. Add the different types of oil and mix them in.
13. 13. Wash the watercress.
14. 14. Tear the watercress into small pieces.
15. 15. Place the asparagus, watercress, and dressing into a bowl.
16. 16. Mix everything well.
17. 17. Heat the remaining butter in a pan.
18. 18. Crack the eggs.
19. 19. Whisk the eggs.
20. 20. Add the eggs to the pan.
21. 21. Cook the eggs while stirring until they set.
22. 22. Fold the herbs into the scrambled eggs.
23. 23. Serve the scrambled eggs with the asparagus salad.
24. 24. Add trout roe.

Nutrition per serving

• kcal: 338
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 8 g