Springy egg salad with asparagus

Based on 3 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g green asparagus
200 g beans
eggs
100 g pickles
40 g mayonnaise
shallots
100 g light crème fraîche
15 g capers in brine
1 tsp white wine vinegar
1 tsp honey
10 g parsley
5 g chervil
20 g mustard
olive oil
salt
pepper

Utensils

  • knife
  • cutting board
  • bowl (large)
  • frying pan
  • Step 1/3

    Weigh all ingredients. Cut the ends off the asparagus. Peel the shallots and peel the eggs.

    Weigh all ingredients. Cut the ends off the asparagus. Peel the shallots and peel the eggs.

  • Step 2/3

    Cut shallots and pickled cucumbers into small cubes. Also dice the eggs and finely chop the capers. Mix everything with sour cream, mayonnaise, mustard and white wine vinegar and season with salt and pepper.
    • eggs
    • 100 g pickles
    • shallots
    • 40 g mayonnaise
    • 100 g light crème fraîche
    • 15 g capers in brine
    • 1 tsp white wine vinegar
    • salt
    • pepper
    • 20 g mustard
    • knife
    • cutting board
    • bowl (large)

    Cut shallots and pickled cucumbers into small cubes. Also dice the eggs and finely chop the capers. Mix everything with sour cream, mayonnaise, mustard and white wine vinegar and season with salt and pepper.

  • Step 3/3

    Heat some olive oil in a frying pan. Fry the green asparagus and the beans for approx. 10 minutes in the pan. Deglaze everything with 50ml of water and let it boil down briefly. Beans and asparagus should still be firm to the bite.
    • 800 g green asparagus
    • 200 g beans
    • olive oil
    • frying pan

    Heat some olive oil in a frying pan. Fry the green asparagus and the beans for approx. 10 minutes in the pan. Deglaze everything with 50ml of water and let it boil down briefly. Beans and asparagus should still be firm to the bite.