Egg salad with asparagus and mushrooms

Egg salad with asparagus and mushrooms - a simple and delicious recipe If you are looking for a quick and healthy recipe, the egg salad with asparagus and mushrooms is the perfect choice. This dish is not only full of flavor, but it is also an excellent option for a light lunch or a quick dinner. Moreover, it is ideal for bringing a touch of freshness to your meals. Let’s see together how you can prepare this wonderful salad! Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4 Ingredients: - 4 large eggs - 200 g fresh asparagus - 200 g mushrooms (preferably champignon or pleurotus) - 1 small red onion - 4 tablespoons extra virgin olive oil - Juice of 1 lemon - Salt and pepper, to taste - Optional: fresh parsley leaves for garnish Step 1: Boil the eggs Start by placing the eggs in a small pot and covering them with cold water. Put the pot on medium heat and let it boil for about 10 minutes. Once the eggs are boiled, remove them from the water and place them in a bowl with cold water to stop the cooking process. After a few minutes, peel them and cut them in half or quarters, as you prefer. Step 2: Prepare the vegetables While the eggs are boiling, prepare the asparagus and mushrooms. Cut the asparagus into pieces about 5 cm long. Put water in a steamer pot and bring it to a boil. Place the asparagus in the steamer basket and let it cook for 8-10 minutes until tender but still crisp. Once done, remove it and let it cool. Step 3: Cook the mushrooms In a skillet, add a little olive oil and sauté the sliced mushrooms along with the finely chopped red onion. Cook over medium heat for 5-7 minutes until the mushrooms turn golden and the onion becomes translucent. Season with salt and pepper to taste. Step 4: Assemble the salad In a large bowl, combine the boiled eggs, steamed asparagus, mushrooms, and onion. In another small bowl, mix the olive oil with the lemon juice, salt, and pepper. Pour the dressing over the salad and gently mix to avoid crushing the eggs. Step 5: Serving Serve the egg salad with asparagus and mushrooms on a platter or in individual plates. You can garnish with fresh parsley leaves for an extra touch of flavor and color. This salad is delicious both warm and cold, so you can prepare it in advance for holiday meals or picnics. Personal suggestion: For an extra flavor boost, you can add some toasted nuts or seeds, which will provide a pleasant contrast of textures. Also, this recipe is versatile, so feel free to experiment with other seasonal vegetables or even feta cheese. This egg salad with asparagus and mushrooms is not only a simple recipe but also a healthy choice, rich in proteins and vitamins. Try it and you will discover a delicious combination that will delight your taste buds!

Preparation

Boil the eggs for 10 minutes. Steam the vegetables for 20 minutes, then season and chop them. Do the same with the onion. Mix the yolks with olive oil and a tablespoon of mustard. Then add the yogurt, chives, and chopped vegetables. Season and mix gently. Cut the egg whites coarsely and add them to the bowl. Season again if needed, then let it chill for 1 hour. The recipe for Egg Salad with Asparagus and Mushrooms was proposed by MAYA. Discuss more about this recipe on the recipe forum.

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