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Megan Mawson
Green asparagus salad with boiled egg and ham
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Ingredients
Directions
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Bring water to the boil with a spoonful of salt. Cut off the hard ends of the asparagus and cut the asparagus into 3 cm pieces. Keep the cups separate.
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Cook the asparagus puffs for 2 minutes and then add the cups. Cook for another minute, drain and then rinse under cold water.
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Boil the eggs in 5 minutes. Rinse under cold water and peel them.
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Roast the pine nuts in a dry frying pan. Cut the ham into pieces or strips and chop the eggs coarsely.
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Scoop asparagus, ham and egg together. Mix the ingredients for the dressing and season with salt and freshly ground pepper. Spoon through the salad and transfer to a bowl.
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Sprinkle the salad with pine nuts and some freshly ground pepper.
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45 minLuncheggplant, baguette, olive oil, arugula, feta, pomegranate seed, pine nuts, flat leaf parsley, basil, fresh mint, garlic, Red pepper, anchovy fillet, mustard, White wine vinegar, lemon juice, olive oil,puffed aubergines with salsa verde, pomegranate and feta
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10 minLunchhazelnut, white casino bread, cream cheese, lemon zest, White chocolate, butter,white chocotosti with hazelnut
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45 minLunchgreen asparagus, artichoke hearts, cream butter puff pastry, egg, grated goat's cheese, Greek yoghurt, fresh oregano,mini quiches with green asparagus and artichoke hearts
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20 minLunchEggs, seedless black olives, olive oil, bread, garlic mayonaise, lamb's lettuce, chorizo sausage, roasted red peppers,spanish club sandwich with chorizo and omelet
Nutrition
160Calories
Sodium0% DV0g
Fat17% DV11g
Protein20% DV10g
Carbs1% DV4g
Fiber0% DV0g
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