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White asparagus salad

White asparagus salad

Prepare a lovely Easter brunch with various fresh salads. Not Easter? This recipe is a fabulous addition to a brunch or party table on any occasion!

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Asparagus salad

  • 4 eggs
  • EAT ME Witte Asperges product photo
    6 white asparagus
  • 1 red sweet pepper
  • 5 g flat leaf parsley
  • 100 g shrimps
  • 1 tbsp mayonnaise
  • 2 tbsp yoghurt
  • Salt and pepper

Preparation method

  1. Boil the eggs for 8 minutes, shock the eggs in cold water and peel them. Slice the hard-boiled eggs into small cubes.
  2. Peel the asparagus with a peeler and trim away the woody lower 3 cm of the spears. Slice the spears into chunks of 1 cm.1. Boil the asparagus with a pinch of salt until tender in about 6 minutes. Rinse under cold running water. Drain well.
  3. Halve the sweet pepper, remove the seeds and slice the flesh into 5 mm cubes. Finely chop the parsley. Mix the sweet pepper with the parsley, egg, asparagus cubes and shrimps in a bowl. Stir in the mayonnaise and yoghurt. Season with salt and pepper.

Tip: Do not peel the asparagus too thin. The peel is fibrous and tastes bitter so make sure you remove it from all around the spears.


Nutrition value per person/bite

155 kcal
13 g
9 g
2 g
5 g
3 g
2 g

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