🍽️ Ensalada de espárragos con remolada de huevo

Name: Ensalada de espárragos con remolada de huevo
Total time: 30 min
Yield: 4 raciones
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

386 kcal · 30 min · 4 raciones

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Ingredientes

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

Preparación

1. Bring approximately 1 liter of water to a boil in a pot and cook the eggs in the boiling water for about 10 minutes. Then drain, shock with cold water and peel.
2. In another pot, heat approx. 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. Wash the dill thoroughly, shake off the water, 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 water. Season with salt and pepper.
4. Wash the arugula and let it drain. Tear the ham into coarse pieces. Distribute the arugula on a serving plate, arrange the asparagus on top and drizzle with olive oil. Season with salt and pepper and serve the asparagus salad together with the egg remolade. Enjoy your meal!

Nutrición por ración

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