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534 kcal
45 min.
Salad with beet green, grilled asparagus and egg

Recipe for Salad with beet green, grilled asparagus and egg

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x portion

NaN g

534 kcal

x g

1 kcal

533.8
Calories
39.1g
Prot.
35.4g
Fat
15.7g
Carbs

Ingredients (servings):

2

Converted ingredients are going to appear on the shopping list

  • Asparagus10× piece (300 g)
  • Ham, Parma10× slice (150 g)
  • Eggs chicken2× portion (120 g)
  • Beet green40 g
  • Soy sauce4× tablespoon (40 g)
  • Cheese, Parmesan, fresh3× tablespoon (30 g)
  • Oil3× tablespoon (30 g)
  • Honey1× tablespoon (25 g)
  • Dill, fresh2× tablespoon (10 g)
  • Wine Vinegar1× teaspoon (10 g)
  • Lemon0.5× slice (5 g)
  • Salt2× pinch (1 g)
  • Pepper, black1× pinch (1 g)
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How to make Salad with beet green, grilled asparagus and egg

  1. 1. Wash the asparagus, cut off the hard ends, sprinkle with salt and pepper then roll up in the Parma ham. Pour over the dressing made of soya sauce, rice vinegar, lemon juice, linseed oil and honey, then place in the fridge for around 30 minutes.

  2. 2. Meanwhile tear the leaves off the beet green, wash them and place them in salad bowls. Hard boil the eggs.

  3. 3. Grill the asparagus in a grill pan or normal grill (keep the dressing). Peel the eggs and slice them into quarters

  4. 4. Arrange the asparagus on the beet leaves, place the eggs on top and pour on the dressing left over from marinading the asparagus. Garnish the whole with chopped dill and grated parmesan.

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