Cooking with Verjuice:
Recipes for Vegetables and Salads

Asparagus salad with verjuice and egg

Asparagus Salad with Verjuice and Egg
(2–3 servings)


500 g fresh asparagus
2 tablespoons olive oil
3 tablespoons verjuice
1 hard-boiled egg
freshly ground pepper

How to Prepare

Peel asparagus and cut it into 3–4 cm long pieces.

Goes well with:
  • Silvaner dry
  • Pinot Blanc dry
  • Pinot Noir Rosé dry
  • Versecco dry
  • Versecco medium

Simmer in a little salted water, then. Strain asparagus and let it cool.

Dice the hard-boiled egg (1x lengthwise, 1x crosswise in an egg slicer). Mix with olive oil and verjuice. Fold in asparagus pieces, and season to taste with salt and pepper. Allow to steep in the fridge for an hour.

Goes well with ham, pork fillet, grilled poultry, steaks

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