Cabbage Salad with Asparagus and Egg

Ingredients

• Asparagus (500 g each of green and white)
• 6 hard-boiled eggs
• 125 g mayonnaise
• 150 g yogurt
• Salt
• Pepper (freshly ground)
• 2 tbsp chives rings
• 2 tbsp dill sprigs (chopped)
• 1 tbsp Lemon Juice
• 1 tsp maple syrup
• 1 onion
• 2 Apples
• 1 small head of lettuce

Instructions

1. 1.

   Wash, peel, trim ends and cut white asparagus into about 5 cm pieces.

2. 2.

   Peel only the lower third of green asparagus, then wash, trim ends and cut into pieces.

3. 3.

   Add white asparagus to boiling salted water and cook for about 10 minutes; add green asparagus and cook another 10 minutes. Remove and drain.

4. 4.

   Mix mayonnaise with yogurt, maple syrup, lemon juice, finely chopped onion, herbs, diced apples, salt and pepper.

5. 5.

   Separate lettuce leaves, wash, clean, dry and pat them dry.

6. 6.

   Add asparagus to the sauce and mix; reserve some beautiful tips for garnish.

7. 7.

   Peel eggs and slice into rounds.

8. 8.

   Line a salad bowl with lettuce leaves and layer alternating asparagus salad and egg slices. Top with reserved asparagus tips and nice egg rounds. Let rest about 1 hour.