Asparagus salad with truffle vinaigrette
A tasty recipe. The vegetarian main course contains the following ingredients: eggs (M), white asparagus, extra virgin olive oil with truffle flavor (250 ml bottle), white wine vinegar, grass cheese or Gouda young cheese (service department), mixed lettuce extra (200 g), baguette and herb butter.
Boil eggs in approx.
Cook in asparagus pan or high pot of water.
Cut woody ends of asparagus.
Peel the asparagus thinly, from just under the head.
Cook about asparagus in about 15 minutes.
Stir in oil, vinegar, salt and pepper dressing.
Cut cheese into cubes.
Peel eggs and cut into slices.
Lay lettuce on a large scale.
Spread asparagus, egg, cheese and dressing.
Serve with baguette and herb butter..
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