asparagus salad with eggs & jambon de bayonne

And tasty and healthy, this salad is super!

asparagus salad with eggs & jambon de bayonne



  • 250 g asparagus
  • 3 eggs
  • 150 g sour cream (sour cream with 30% fat)
  • 1 tablespoon hot mustard
  • 3-4 cloves green garlic
  • 3-4 green parsley leaves
  • 1 chives connection
  • salt, ground pepper


Boil eggs in salted water, then leave to cool, then peel.
Peel and cut the asparagus into 2-3 cm pieces, boil for 3-5 minutes, then remove in cold water.
Mix the yolks with the mustard, then add the sour cream and season with salt and pepper.
In the sauce thus obtained, add the chopped greens, then the asparagus, and at the end the diced egg whites. Mix lightly after each.
Taste and if necessary season, then serve.
It's very good with toast.
Good appetite!
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