Radish Salad with Green Asparagus and Egg

Ingredients

• 400 g green asparagus
• Salt
• 4 eggs
• 200 g mixed leaf lettuce (e.g., radicchio, iceberg lettuce, frisée, lamb's lettuce)
• 1 bunch radishes
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   Wash the asparagus, trim off the woody ends and peel the lower third of the stalks. Split the asparagus lengthwise and cut into pieces. Boil the asparagus in salted water for 5 minutes. Drain and shock in cold water.

2. 2.

   Boil the eggs in water for 8–10 minutes over medium heat to hard boil, then cool them in cold water and let them chill.

3. 3.

   Clean, wash, dry and tear the leaf lettuce mix into small pieces. Clean, wash and slice the radishes thinly.

4. 4.

   Whisk together vinegar, oil, salt and pepper for the dressing. Distribute the salad with radish slices and asparagus pieces onto four plates. Peel the eggs, quarter them, arrange on the salad and drizzle with the dressing.