Fine asparagus cocktail

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 eggs, 100 g frozen peas, salt
  • 7-10 Tbsp Cayenne pepper, 6 tablespoons salad mayonnaise
  • 6 TABLESPOONS Sour cream or sour cream
  • 6 TABLESPOONS milk, 2 tablespoons white wine vinegar
  • 1/2 bunch Chives
  • 1 glass (720 ml) Asparagus spears
  • 100 g cherry tomatoes
  • 200 g Comté cheese in thick slices
  • 1/2 Lettuce

Directions

  1. 1

    Boil the eggs hard, peel them. Steam peas in boiling salted water for about 2 minutes, drain

  2. 2

    Stir mayonnaise, sour cream, milk and vinegar until smooth, season to taste. Wash the chives and cut into small rolls, stir in. Drain asparagus and cut into pieces. Wash and quarter tomatoes

  3. 3

    Slice the eggs and dice the cheese. Wash salad, shake dry, cut 1/3 into fine strips. alternately layer lettuce with egg, cheese, asparagus, peas, tomatoes and sauce in the glasses

Nutrition Facts

KCAL
380 kcal
CARBS
9 g
FATS
28 g
PROTEINS
20 g

Categories & Tags

AppetizerMain dish