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Spinach Salad with Asparagus
Ingredients
| 1 kg | fresh spinach leaves, washed, dried, trimmed |
| 500 g | asparagus, washed, trimmed |
| 3 tbsp | balsamic vinegar |
| 2 tbsp | olive oil |
| 1 clove(s) | garlic, minced |
| 1 medium | red onion, chopped |
| 1 medium | hard cooked egg, chopped |
| salt and pepper, to taste |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Place spinach leaves on individual serving plates.
Cook the asparagus until tender but do not overcook. Remove from heat and refresh under cold water; drain and dry well; set aside.
In a large frying pan whisk together asparagus, balsamic vinegar, olive oil, red onion, garlic, and pepper. Cook for about 5 minutes and stir occasionally.
Place asparagus stalks over the spinach and then pour warm dressing over asparagus and spinach. Sprinkle with chopped eggs and serve immediately.
Cook the asparagus until tender but do not overcook. Remove from heat and refresh under cold water; drain and dry well; set aside.
In a large frying pan whisk together asparagus, balsamic vinegar, olive oil, red onion, garlic, and pepper. Cook for about 5 minutes and stir occasionally.
Place asparagus stalks over the spinach and then pour warm dressing over asparagus and spinach. Sprinkle with chopped eggs and serve immediately.
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