Asparagus salad with eggs and North Sea shrimp

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15min

•

Easy

Discover how to make a refined asparagus salad with eggs and North Sea shrimp, ideal as a topping for your roll or sandwich.

Discover how to make a refined asparagus salad with eggs and North Sea shrimp, ideal as a topping for your roll or sandwich.
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Ingredients

What do you need?
Quantity: 4P

250g white asparagus (green asparagus is also an option)
300 hand-peeled North Sea shrimp
4 hard-boiled eggs
0.5 bunch of chives
2 tablespoons mayonnaise
Pepper and salt to taste
2 mats of garden cress
4 rolls or bread of your choice

250g white asparagus (green asparagus is also an option)
300 hand-peeled North Sea shrimp
4 hard-boiled eggs
0.5 bunch of chives
2 tablespoons mayonnaise
Pepper and salt to taste
2 mats of garden cress
4 rolls or bread of your choice

Preparation method

How do you make this?

Start by carefully peeling the asparagus. Save the peels for a delicious asparagus soup.

Cook the asparagus in lightly salted water for about 5 minutes until tender. Then drain, dry, and cut into thin slices.

Place the sliced asparagus in a bowl. Add the shrimp, finely chopped eggs, and chives. Season with pepper and salt.

Mix the mayonnaise into the salad.

Cut the garden cress from the mats and place it on the bottom of the rolls.

Divide the asparagus salad over the garden cress and place the tops of the rolls back on. Serve immediately.

Tips

Can also be with green asparagus. Keep the skins of the asparagus in the freezer for a tasteful soup. You can also replace the shrimp with smoked salmon, and of course it is also possible with green asparagus or a mix of both.

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