Filter
Reset
Sort ByRelevance
TribecaChef
Spring salad with green asparagus, ham and egg
Salad of green asparagus, ham, egg and watercress with dressing of lemon, honey and olive oil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash asparagus and cut approx. 2-3 cm woody ends from the bottom. Cut asparagus into 3 equal pieces. Cook asparagus in pan with plenty of boiling water and salt in 5 to 8 minutes al dente. Pour asparagus and cool.
-
Boil eggs hard in about 10 minutes and rinse and peel under cold water. Cut eggs each into four equal parts. Cut leg ham into thin strips.
-
Beat in a bowl of oil, lemon juice and honey until dressing. Season with salt and pepper. Cover ingredients until use and store in refrigerator.
-
Remove coarse stalks of watercress and distribute sprigs of watercress over coupes.
-
Place asparagus, egg wedges and strips of ham on top and sprinkle lemon dressing over them.
Blogs that might be interesting
-
15 minSnackmuesli, honey, raspberry yogurt, yogurt, raspberry, mint leaf,froyo-breakfast'muffins'
-
60 minBreakfastunroasted hazelnuts, unsalted butter, wheat flour, fine cristalsugar, baking soda, salt, buttermilk, medium sized egg, raisins,Irish soda bread with hazelnuts and raisins
-
25 minSnackbutter, liquid baking product, mushroom, egg, cooking cream, coffee cream, fresh thyme, dried thyme, fresh parsley, fresh chives, Camembert, Salad Dressing, mustard, lemon juice, honey, chicory, white seedless grape,french omelette with chicory salad
-
30 minBreakfastjazz apple, lemon, medium sized egg, self-raising flour, semi-skimmed milk, ground cinnamon, granulated sugar, unsalted butter, raisins, liquid honey,american pancakes with apple, raisin and honey
Nutrition
240Calories
Sodium27% DV640mg
Fat29% DV19g
Protein22% DV11g
Carbs2% DV6g
Fiber76% DV19g
Loved it