Fried asparagus salad with eggs

Fried asparagus salad with eggs

Total: 45 min. | Active: 45 min.
Nutritional value / person: 328 kcal
, Fat: 21 g
, Carbohydrate: 18 g
, Protein: 15 g

Ingredients

4 person

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fried asparagus

1 tbsp olive oil
100 g bread, cut into cubes
2 tbsp almond, coarsely chopped
1 tbsp olive oil
500 g green asparagus, lower third peeled, halved lengthwise
250 g white asparagus, peeled, halved lengthwise
½ tsp salt
a little pepper

Soft-boiled eggs

4 fresh egg
water, boiling

Salad

1 tsp mild mustard
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp tarragon, finely chopped
salt and pepper to taste
½ bunch radish, thinly sliced
30 g Parmesan by the piece, shaved into strips using a peeler
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How it's done

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Fried asparagus

Heat the oil in a frying pan. Fry the cubes of bread and almonds for approx. 5 mins. until golden brown, remove and set aside. Add oil to the same pan. Add the asparagus, fry for approx. 15 mins., turning frequently, season. Arrange the asparagus on a plate.

Soft-boiled eggs

Simmer the eggs in boiling water for approx. 7 mins., rinse in cold water and peel.

Salad

Combine the mustard, lemon juice and oil, stir in the tarragon, season. Halve the eggs and arrange on top of the asparagus. Scatter with the radish, parmesan, croutons and almonds and drizzle the dressing over the top.

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