← All recipes

🍽️ Spargel Salad with Egg Remoulade

386 kcal · 30 min · 4 servings

Ingredients

• Eggs 3 pcs.
• Salt pinch
• Sugar 0.5 tsp
• green asparagus 2 bunches
• dill, fresh 20 g
• pickles 4 pcs.
• mayonnaise 150 g
• mustard 1 tsp
• pepper, black ground pinch
• arugula 100 g
• Black Forest ham 100 g
• olive oil 2 tbsp

Instructions

1. 1. In a pot, bring about 1 liter of water to a boil and cook the eggs in the bubbling water for about 10 minutes. Then drain, rinse with cold water and peel.
2. 2. In another pot, heat about 2 liters of salted water with 1/2 teaspoon of sugar. Peel the lower third of the green asparagus, remove the woody ends and cook in the water for about 6 minutes until al dente. Then remove the asparagus and let it drain.
3. 3. Wash the dill thoroughly, shake it dry, remove the thick stems and chop finely. Cut the pickles and eggs into small cubes. In a bowl, mix the dill, pickles and eggs with mayonnaise, mustard and 1 tablespoon of pickle juice. Season with salt and pepper.
4. 4. Wash the arugula and let it drain. Tear the ham into coarse pieces. Arrange the arugula on a serving plate, place the asparagus on top and drizzle with olive oil. Season with salt and pepper and serve the asparagus salad together with the egg remoulade. Enjoy your meal!

Nutrition per serving

• kcal: 386
• Protein: 20 g · Fett/Fat: 30 g · Carbs: 12 g