Servings: 2 servings
Ingredients
- 750 g asparagus
- 0.5 lemon juiced, for cooking the asparagus
- 1 tablespoon white vinegar or apple cider vinegar, instead of lemon for cooking the asparagus
- 2 eggs
- 100 g turkey bacon pieces
- 100 g ham instead of the turkey bacon pieces
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard or smooth mustard
- 1 teaspoon paprika ground
- 1 teaspoon white vinegar or apple cider vinegar, for the dressing
- 0.25 lemon juiced, instead of vinegar in the dressing
- Chives dried
- Parsley fresh
- Avocado oil or mild olive oil or high-oleic sunflower oil, for sautéing the turkey bacon pieces
Procédé
- Wash the asparagus gently to avoid breaking the spears, paying particular attention to the tips, which can hold a lot of sand. Peel with a vegetable peeler (lay the spears flat, place a finger under the tip, then peel from the tip toward the base in long strokes). Trim about 1 cm off the base. Place the asparagus in a saucepan and lay the peelings and trimmed ends on top.750 g asparagus
- Add the juice of 1 lemon (squeeze it into a separate container first so you don't have to fish out the seeds later). Add enough water to cover the asparagus. This will take a little over 1 liter.0.5 lemon, 1 tablespoon white vinegar
- Cook the asparagus for 5 minutes, then let stand for another 10 minutes.
- Meanwhile, boil the eggs for 6 to 8 minutes (for slightly soft or hard yolks). After cooking, briefly rinse them under cold running water. Peel once they have cooled a little.2 eggs
- Meanwhile, sauté the turkey bacon pieces in a little oil. Or cut the ham into strips or cubes.100 g turkey bacon pieces, 100 g ham, Avocado oil
- Once the asparagus has cooled, cut it into pieces. If the knife doesn't cut through a spear easily, there is still a little too much skin left. Remove that skin. Let the asparagus pieces drain, then pat dry with paper towels.
- In a bowl, mix the mayonnaise, mustard, lime juice, ground paprika and salt. Toss with the asparagus. Cut the eggs into small pieces. Add them along with the turkey bacon pieces. Garnish with a little chives and parsley.1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon paprika, 1 teaspoon white vinegar, 0.25 lemon, Chives, Parsley
Notes
Reserve 2 asparagus spears, the peelings, the trimmed ends and the cooking water. You can use these to make a delicious soup.
Strict paleo version: omit the ground paprika.
Equipment: saucepan with a lid, colander (or small sieve), paper towels, salad bowl, knife.
Did you make this recipe?Tag @marcwiner on Instagram!