Salad with White Asparagus and Herbs

Ingredients

• 1 small head of lettuce
• 1 handful Arugula
• 0.25 bunch chives
• 1 stalk Parsley
• 8 Cherry tomatoes
• 1 kg thinly sliced cooked asparagus
• 2 tbsp lemon juice
• 2 tbsp vinegar
• Salt
• Pepper
• 3 tbsp sunflower oil
• 6 small soft-boiled eggs

Instructions

1. 1.

   Wash the lettuce and, if desired, cut the leaves into smaller pieces. Wash the arugula, rinse it, shake dry, mix with the salad base and divide onto four plates. Wash the chives and halve them. Wash the parsley, shake dry and finely chop the leaflets. Wash the cherry tomatoes and quarter them.

2. 2.

   Halve the asparagus and arrange on the salads. Add the cherry tomatoes and sprinkle with herbs. Mix lemon juice with vinegar, salt, pepper and oil; drizzle over the salads. Peel the eggs, cut in half, place three egg halves on each plate and serve.