Salad with eggs and asparagus, a perfect spring dish. With the addition of potatoes, it becomes a unique, rich, and hearty dish. Finally, to add color and a bit more character to the dish, I added pomegranate seeds, juicy and tangy, which contrast with the sweetness of the potatoes. If you too, like me, enjoy recipes with eggs or mixed salads and salads with fruit included

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Difficulty: Easy
Cost: Inexpensive
Preparation time: 15 Minutes
Portions: 2 people
Cooking methods: Boiling, Steaming
Cuisine: Italian
Seasonality: Spring

Ingredients

2 hard-boiled eggs
17.6 oz asparagus
1 lbs potatoes
2/3 cup pomegranate seeds
2 tbsps olive oil
2 pinches fine salt
1 pinch mixed peppercorns

Tools

1 Steamer
1 Cutting board
1 Knife
2 Plates

Preparation of Salad with Eggs and Asparagus

Steam the asparagus, it will take about 15 minutes. They will be cooked but still quite crisp.
Meanwhile, clean and cut the potatoes into not too large pieces. Then boil them for about ten minutes in slightly salted water.
Once cooked, drain them and let them cool down.
When the asparagus is cooked, let it cool on a plate.
Once cooled, cut them into pieces leaving the tips longer.
Then clean the pomegranate and peel the hard-boiled eggs.
Once peeled, cut them into wedges.
Now arrange the plates by placing a mix of potato and asparagus pieces in the center, then add the egg wedges around it.
Then add the asparagus tips and pomegranate seeds.
Season with oil, salt, and a generous grind of fresh pepper.
And voilà… your salad with eggs and asparagus is ready to be served.