Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Asparagus-kriel salad à la flamande
 
 
4 ServingsPTM45 min

Asparagus-kriel salad à la flamande


Salad of white asparagus, potatoes with skin, green asparagus, eggs, mustard, vinegar, olive oil, parsley and ham.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom. Cut into pieces of 4 cm.
  2. Put in a pan and bring to a boil. Cook for 10 minutes, turn off the heat and leave in the hot water for another 10 minutes. Drain.
  3. Meanwhile, halve the potatoes. Boil in water with salt in 10 min. Until done.
  4. Add the asparagus tips for the last 3 minutes. Drain and let stand until use.
  5. Meanwhile, bring a pot of water to the boil. Put the eggs in and boil them hard in 8 minutes.
  6. Rinse under cold running water, peel and prick finely with a fork.
  7. Beat the mustard, vinegar, oil, pepper and possibly salt to a dressing.
  8. Cut the parsley finely and keep 1 t behind.
  9. Spoon the parsley and dressing through the asparagus, potatoes and asparagus tips. Season with pepper and salt.
  10. Spoon on a flat dish and divide the egg and the ham strips over it. Garnish with the withheld parsley.


Nutrition

655Calories
Sodium29% DV695mg
Fat54% DV35g
Protein48% DV24g
Carbs19% DV56g
Fiber48% DV12g

Loved it

Reviews



    Donate - BNB: bnb16ghhqcjctncdczjpawnl36jduaddx5l4eysm5c