Spring salad with asparagus, radish and boiled eggs

Prep Time:

15 Minutes

Cook Time:

15 Minutes

Cooling Time:

–

Servings:

2 (main dish) or 4 (entry)

Ingredients

For the salad:

500 g green asparagus
1 small lettuce
1 mini cucumber
1/2 bunch of radishes
2 eggs
1 tbsp oil
1 tbsp butter

For the dressing:

2 cl white balsamic vinegar (Balsamico Bianco)
2 cl olive oil
2 tsp agave syrup (or sugar)
1 tsp mustard
4 tsp yoghurt (3.5%)
Black pepper
1 tsp SALDORO medium coarse sea salt
1 tbsp chive rings

Instructions

Mix all ingredients together for the dressing.
Wash and spin dry the lettuce.
Cut off any dry ends on the asparagus and fry it in a pan with 1 tbsp of butter and 1 tbsp of oil until cooked. Season with SALDORO medium coarse sea salt.
Wash the radishes and cut them into small pieces.
Cut the cucumber into strips with a peeler.
Arrange the salad on a plate, spread out the asparagus, radish and cucumber strips on top.
Boil the eggs in a pan of water for 7 minutes and rinse immediately in cold water. Then peel them, cut them in half and arrange them on the bed of salad.
Drizzle the dressing on the salad.

Can be served with a fresh baguette.

Our recommendation:

SALDORO^® sea salt medium coarse Shaker 200 g

SALDORO medium coarse sea salt with no additives. The sea salt comes from mediterranean salt gardens. The medium grain size is pourable and contains no additives. Contained in a high-quality box dispenser, it is ready to serve on any occasion.

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