The asparagus salad with potatoes and eggs is a rich, fresh, and healthy one-dish meal perfect for a spring or summer meal.
Take it with you whether you’re spending a day out or at work for lunch break.
The asparagus salad with potatoes and eggs is a balanced dish as it contains: carbohydrates, proteins, and fiber.
It can be prepared quickly and in advance because it needs to rest in the fridge to taste best.
Boil the asparagus and potatoes separately, and then combine them. If you want an even healthier cooking method, steaming is ideal to retain all the nutritional properties.
I preferred a light cooking method, but if you want, you can sauté the asparagus with onion and oil in a pan.
Below you will find some delicious salad recipes to showcase on the table. I recommend taking a look, I am sure you will try them all and find your favorite.
If you feel like it, let me know which one it is! 😉
- Portions: 1
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 5.3 oz asparagus
- 7.1 oz cleaned potatoes
- 2.8 oz canned tuna
- 1 fresh Tropea onion
- to taste salt
- to taste extra virgin olive oil (EVO)
Steps
Clean the asparagus by removing the tough stem part, wash under running water, and cut into small pieces.
Peel the potatoes, wash them, and place them in a pot with water on the stove to cook.
In another pot, bring water to a boil and add the asparagus, cook them for 8/10 minutes, and drain them if you prefer them crunchy.
Also cook the eggs by submerging them in cold water, and once boiling, cook for 7/8 minutes.
When the potatoes are cooked, let them cool, then slice them.
In the serving plate, combine asparagus and potatoes, mix.
Add the fresh Tropea onion sliced into rounds.
Season everything with salt and EVO oil.
Finish with the addition of hard-boiled eggs and enjoy your meal!
The asparagus salad with potatoes and eggs is a colorful dish that celebrates simplicity and freshness, and will give you a moment of pure pleasure.
