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 minDessertegg, vanilla bean, milk, Brown sugar, Mill bread, butter, grated lemon, fresh mint, icing sugar to taste, vanilla ice cream,French toast with a twist
-
10 minBreakfastoatmeal, fennel seed, coconut flakes, full yogurt, blueberries, water, ready-to-eat mango, banana, lime,jamie olivers roasted oatmeal with mango, blueberries and yogurt
-
15 minBreakfastred grapefruits, almond shavings, white caster sugar,gratinated red grapefruit
-
15 minBreakfastapple compote with apple pieces, unsalted pecans, fiber-rich spelled malt flakes, ground cardamom,breakfast crumble with apple compote and pecans
Nutrition
240Calories
Sodium27% DV640mg
Fat29% DV19g
Protein22% DV11g
Carbs2% DV6g
Fiber76% DV19g
Loved it