Cold asparagus salad

Ingredients for Cold asparagus salad

Instructions for Cold asparagus salad

To prepare the Cold asparagus salad recipe, please follow these instructions:

Peel the asparagus thinly from head to foot. Cut the ends and cook asparagus for 6-7 minutes. In leachate water. Let them get cold on a cloth (they become slippery if water is not poured from them).

Give the peasants a boil and rinse them in cold water. Let them drip off. Cut the asparagus in 2 cm. Long cuts. Save some for decoration. Cut the salad into strips and cut the eggs into slanted slices. Distribute the shredded salad in a suitable, half-deep dish or on a serving of asia. Put the eggs lightly in the dish - or one on each of the ash.

dressing:
Mix mayonnaise and cream fraiche and season with lemon juice, salt and pepper. Stir lots of dill in - but save a little to decorate.

Distribute the dressing over the eggs on the salad, decorate with asparagus nuts, green peas and freshly chopped dill. Served with baguettes.