White asparagus salad


White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
126 K 4.1/5 (35 reviews)
Grade this recipe:
Keywords:
Last modified on: May 21th 2014
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 5 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
White asparagus salad
Prepare the asparagus.

When cooked, drain and cut into lengths on the diagonal (like penne pasta), as shown in the photo.

Stage 2 - 1 min.
White asparagus salad
Leave the asparagus on a cloth.

Stage 3 - 5 min.
White asparagus salad
Cut 2 slices bread into small cubes (you can remove the crust if you wish).

Stage 4 - 5 min.
White asparagus salad
Melt 2 tablespoons clarified butter in a frying pan, then add the bread cubes and fry until golden brown.

Set aside.

Stage 5 - 2 min.
White asparagus salad

Stage 6 - 5 min.
White asparagus salad
Combine the asparagus, croutons and hard-boiled eggs in a salad bowl. Snip the parsley and chives over the top, then add the vinaigrette and mix well. Your asparagus salad is ready.
Remarks
If (like me), you enjoy warm ingredients in salads, you can give the asparagus a few seconds in the microwave to reheat it, just before adding to the bowl.

If you do not have clarified butter, use a little oil instead.
Keeping: ! hour maximum, otherwise the croutons will go soggy.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe170 RDI=70 %1,160 RDI=110 %160 RDI=20 %1,610 RDI=80 %6,760 RDI: 80 %
Per 100 g30 RDI=10 %180 RDI=20 %20 RDI=4 %250 RDI=10 %1,060 RDI: 10 %
Per person40 RDI=20 %290 RDI=30 %40 RDI=6 %400 RDI=20 %1,690 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg, Sulfites, Mustard
How much will it cost?
  • For 4 people : 3.10 €
  • Per person : 0.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020324 K5 2 hours 25 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017422 K3.5 15 min.
Curried prawn risotto
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
December 30th 2019110 K3.9 60 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30th 2016227 K4.4 2 hours 20 min.
Fried bread with leek and poached egg
Fried bread with leek and poached egg
A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
September 18th 201653 K4.8 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page