2–3 servings
500 g fresh asparagus
2 tablespoons olive oil
3 tablespoons verjuice
1 hard-boiled egg
salt
freshly ground pepper
Peel asparagus and cut it into 3–4 cm long pieces.
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
