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Green And White Asparagus Salad

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12 white asparagus spears
12 green asparagus spears
5 tbsp olive oil
2 tbsp white wine vinegar
3 hard-boiled eggs, shelled and chopped
1 tomato, finely diced


Serves: 6


Boil the green and white asparagus separately. Drain and set aside.

Combine the oil and vinegar and season with salt to make a vinaigrette.

Arrange the asparagus in alternate colours on a serving dish. Pour over a little vinaigrette, reserving the rest.

Sprinkle some of the chopped eggs and tomatoes over the asparagus. Mix the remainder with the reserved vinaigrette and serve separately.

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