Colorful Leafy Salad with Eggs and Asparagus

Ingredients

• 400 g green asparagus
• 400 g white asparagus
• Salt
• sugar
• 2 Eggs
• 150 g mixed salad (e.g., sorrel, lettuce, Lollo rosso)
• 4 Spring Onions
• Lemon
• 1 red bell pepper
• 4 tbsp rapeseed oil
• black pepper

Instructions

1. 1.

   Peel the lower third of the green asparagus and fully peel the white asparagus; cut off the woody ends. Cut the spears into 4 cm pieces and cook in boiling salted water with a pinch of sugar for 10–15 minutes. Remove, shock in cold water, drain and cut into 4 cm lengths.

2. 2.

   While the asparagus cooks, whisk the eggs and hard-boil them in boiling water for 9–10 minutes. Shock and let cool completely.

3. 3.

   Wash and dry the salads, tear into bite-sized pieces. Wash, trim and slice the spring onions into rings. Squeeze half a lemon. Wash the bell pepper, halve it, remove seeds and white membranes, and cut the flesh into small cubes.

4. 4.

   Peel and chop the eggs.

5. 5.

   For the vinaigrette whisk 2 tbsp lemon juice with oil, salt, pepper, and taste with a pinch of sugar.

6. 6.

   Combine the pepper, asparagus, spring onions, and salad. Arrange in a round dish, drizzle with the vinaigrette, and sprinkle with chopped eggs.