Asparagus Salad with Egg and Edible Flowers

Ingredients

• 400 g white asparagus
• Salt
• sugar
• 150 g oak leaf lettuce
• 1 handful young nettle leaves
• 1 handful watercress
• 1 handful dandelion leaf
• 1 mild vegetable onion
• 4 hard boiled eggs
• 4 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• 1 tbsp medium hot mustard
• 2 tbsp freshly chopped parsley
• 5 tbsp sunflower oil
• edible flowers (e.g., daisies, dandelions; elderflower)

Instructions

1. 1.

   Peel the asparagus and cook the stalks in boiling water with 1 tsp salt and 1 tsp sugar for about 20 minutes until slightly firm. Drain, cool, and cut into 2-3 cm pieces.

2. 2.

   Rinse the salad and herb leaves, shake dry, and tear into smaller pieces.

3. 3.

   Peel the onion and slice into thin rings. Arrange the prepared salad on plates. Peel the eggs, quarter them, and place with the asparagus on the salad.

4. 4.

   For the dressing whisk together balsamic vinegar, lemon juice, mustard, parsley, and oil. Season with sugar and salt, then drizzle over the salad.

5. 5.

   Serve garnished with edible flowers.