Recipes

Recipe: Asparagus salad (for on toast)

Ever since the asparagus bed in our garden has started growing asparagus, I’ve found myself in the luxurious position of having more asparagus than I have recipes to use them in. Ofcourse you can boil them, make some sauce and eat them as vegetables for dinner – but there’s gotta be more ways to eat them! So, I asked my mom for a recipe. She gave me her recipe for asparagus on toast, and it’s a success! Without further ado, let me share it with you : )

Ingredients

  • 100 grams of peeled asparagus
  • 1 egg
  • 1 tablespoon of mayonnaise
  • Half a tablespoon of crème fraîche
  • Fresh parsley (I used parsley this time, but you can also use chives and/or cress)
  • Salt and pepper to taste

Instructions

  1. Cut the asparagus in pieces. Make them as big (or small) as you like. Since we get a variety of sized asparagus from the bed, I like to use the smallest asparagus first, and if I don’t get the desired amount I’ll add some bigger ones as well.
The asparagus I used, with the tools used to peel them.
  1. Boil the egg until it’s hard (around 7 minutes should do it). Place the egg under cold, running water for a little while so you can peel it easily.
  2. Put the asparagus in a pan with just enough water so they’re under, and bring to a boil. Boil for 10 minutes.
  3. When they’re cooked, drain the asparagus and leave them to cool a bit.
  1. Peel the egg, and cut it into pieces of about the same size as the asparagus pieces.
  2. Chop up the parsley (or any other herb you want to add)
  3. Put the asparagus, parsley and egg into a bowl, add the mayonnaise, crème fraîche and salt and pepper to taste.
  4. Mix gently, and resist the urge to eat immediately : )
  5. Optional: if you’re patient enough, decorate with a piece of fresh herb and admire your fresh-made asparagus salad!
This time, I was patient enough.

That’s it! Put it on toast, on bread, or serve it as a side dish. Easy, quick and tasty – just how I like it : ) I’ve tried to make it with a couple different herbs already, but I think there’s more combinations to be tried. Luckily, the asparagus bed hasn’t run out yet… Let’s hope it stays that way!

For now, I’ll just enjoy some toast. I hope you’ll like this recipe as much as I do!

Leave a Reply

Your email address will not be published. Required fields are marked *