The white asparagus and hard-boiled eggs salad is a light and tasty main course. Accompanied by toasted bread or steamed potatoes, it becomes a complete meal for your lunch.

Difficulty: Very easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring

Ingredients

4 eggs
1 head radicchio
1 bunch white asparagus
4 tablespoons extra virgin olive oil
salt
pepper

Tools

1 Bowl
1 Peeler
1 Knife
1 Pan
1 Mandoline

Steps

Bring water to a boil in a pan. Once boiling, add the eggs and cook for 7 minutes.
Meanwhile, clean the radicchio of any damaged leaves. Detach the leaves and soak them in cold water. After 5 minutes, rinse and drain.
Remove the eggs from the pot and let them cool slightly.
Peel the asparagus with a peeler just below the tip, going down to the base. Remove the woody part. Rinse under running water and dry with kitchen paper.
Thinly slice them with a mandoline. Shell the eggs and cut each into 4 wedges.
In a bowl, season the radicchio with salt and 2 tablespoons of oil.
Divide the radicchio onto two plates. Season the asparagus with salt, pepper, and a tablespoon of oil. Place the asparagus on the radicchio, then the eggs. Add a pinch of salt and pepper to the eggs. Finally, drizzle with oil and serve.