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 siege for your pistolet or sandwich.

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

What do you need?

Quantity: 4P

250g white asparagus (green asparagus are also an option)
300 hand -peeled North Sea shrimp
4 hard -boiled eggs
½ bunch of chives
2 tablespoons of mayonnaise
Pepper and salt to taste
2 Mats Tuinkers
4 pistolets or bread of your choice

250g white asparagus (green asparagus are also an option)
300 hand -peeled North Sea shrimp
4 hard -boiled eggs
½ bunch of chives
2 tablespoons of mayonnaise
Pepper and salt to taste
2 Mats Tuinkers
4 pistolets or bread of your choice
Preparation method

How do you make this?

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

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

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

Mix the mayonnaise with the salad.

Cut the cress from the mats and place them on the bottom of the pistolets.

Divide the asparagus salad over the cress and replace the top of the pistolets. Serve immediately.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.