Asparagus and egg salad

Asparagus and egg salad

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 336 kcal
, Fat: 20 g
, Carbohydrate: 22 g
, Protein: 14 g


2 person


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


1 tbsp clarified butter
500 g white asparagus, peeled
½ tsp salt


20 g hazelnuts, coarsely chopped
2 tbsp cranberries, coarsely chopped
¼ tsp sea salt
1 tbsp balsamic vinegar

To serve

2 eggs
water, boiling
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How it's done

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Heat the butter in a frying pan, add the asparagus, season with salt, stir fry for approx. 10 mins., transfer to a platter.


Toast the hazelnuts, cranberries and salt in the same pan for approx. 5 mins., add the balsamic.

To serve

Simmer the eggs in boiling water for approx. 7 mins., rinse in cold water, peel and cut in half. Drizzle the gremolata over the asparagus, arrange the eggs on top.

Good to know
Tip: Finely chop ½ bunch of flat-leaf parsley, mix into the gremolata along with 2 tbsp of breadcrumbs.

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