Asparagus with egg remoulade

Asparagus with egg remoulade

Total: 20 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free, Low Carb
Nutritional value / people: 307 kcal
, Fat: 24 g
, Carbohydrate: 9 g
, Protein: 11 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
500g green asparagus, lower third peeled, quartered lengthwise
½tsp salt
a little pepper
2tbsp water

Egg remoulade

2 hard-boiled eggs
½tbsp coarse-grain mustard
2tbsp olive oil
1 ½tbsp herbal vinegar
1 spring onion incl. green part, finely chopped, greens set aside
¼tsp salt
a little pepper
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How it's done


Heat the oil in a frying pan, add the asparagus, season, stir fry for approx. 2 mins. Add the water, cook for approx. 3 mins. Arrange on plates.

Egg remoulade

Cut the eggs in half, remove the yolks and transfer to a bowl, chop up the egg whites. Mash the egg yolks with a fork, mix in the mustard, oil and vinegar. Add the egg whites and spring onion, season. Spoon the remoulade over the asparagus, top with the reserved greens.


Peeling asparagus

Peeling asparagus

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