Helleflyndersteaks with cold asparagus salad

Ingredients for Helleflyndersteaks with cold asparagus salad

Instructions for Helleflyndersteaks with cold asparagus salad

To prepare the Helleflyndersteaks with cold asparagus salad recipe, please follow these instructions:

Spice the helleflyndersteaksne with salt and pepper and turn into flour. Stir 7-8 minutes on each side in a mixture of butter and oil.

Salad:
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). Asparagus from can can just be driped off.

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.