Asparagus salad with truffle vinaigrette

Name: asparagus salad with truffle vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 eggs (M); 500 g White asparagus; 5 tablespoons extra virgin olive oil with truffle flavor bottle a 250 ml; 2 tablespoons White wine vinegar; 150 g grass cheese or Gouda young cheese operating department; 1 bag mixed lettuce extra 200 g; 1 baguette; 50 g herb butter

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.

Ingredients

Directions

Boil eggs in approx.
8 minutes.
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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Nutrition

660Calories

Sodium3% DV75mg

Fat62% DV40g

Protein50% DV25g

Carbs17% DV50g

Fiber4% DV1g

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