How do you store asparagus salad with eggs and North Sea shrimp?

Name: Asparagus salad with eggs and North Sea shrimp
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 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 pistolets or bread of choice

To optimally store your asparagus salad with eggs and North Sea shrimp, it is best to follow these instructions: Cool down: Make sure the salad is completely cooled to room temperature before storing it. Placing warm salad directly in the refrigerator can lead to condensation, which negatively affects the quality and shelf life. Airtight Packaging: Place the asparagus salad in an airtight container. This helps keep the salad fresh and prevents odors from other foods in the refrigerator from seeping into the salad. Refrigerator: Store the salad in the refrigerator. The optimal temperature for storing this type of salad is between 0°C and 4°C. This ensures that the salad stays as fresh as possible. Shelf life: The asparagus salad with eggs and North Sea shrimp is, if properly cooled and packaged, good for up to 2 days in the refrigerator. Due to the mayonnaise and delicate ingredients such as shrimp and eggs, it is not recommended to store the salad longer. Serving: Take the salad out of the refrigerator about 15 minutes before serving. This ensures that the flavors come out more. Always check the salad for smell and appearance before serving it again, especially if it has been stored for a day or two.

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 pistolet 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 pistolets or bread of 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 them, dry them, and cut into thin slices.

Put 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 pistolets.

Divide the asparagus salad over the garden cress and place the top of the pistolets back on. Serve immediately.

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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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