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Author Notes: Wild Asparagus Salad is a spring favorite! Head into the woods to forage your dinner. —VibrantPlate
- 200 grams wild asparagus
- 2 egges
- pinch of salt
- black pepper
- pumpkin seed oil
- balsamic vinegar
- Give wild asparagus a thorough wash.
- Bring a pot of water to a boil. Add a pinch of salt. Add the asparagus and whole eggs to cook. Cook on medium for about 10-15 minutes, until the asparagus are cooked through. Drain and set aside to cool.
- Peel eggs and slice them. Place asparagus in a bowl, sprinkle a pinch of salt on top and add oil and vinegar. I used pumpkin seed oil and balsamic vinegar, but you can also substitute with olive oil and regular vinegar of your choice. Add sliced eggs and a bit of ground black pepper and mix well. Serve with a bit of bread.