Boil eggs hard for 10 minutes, quench, peel and halve. Clean, wash and slice the mushrooms. Drain asparagus and cut into pieces. Cut turkey breast into cubes. Wash herbs and chop finely. Mix vinegar and herbs, season with salt, pepper and sugar.
Whip the oil into it. Carefully mix asparagus, mushrooms and turkey breast cold cuts with the marinade and let it soak through a little. Clean, wash and drain the lettuce. Garnish egg halves with mayonnaise, capers, olives, salmon, diced tomatoes, slices of lime and parsley as desired. Line a plate with salad leaves. Arrange asparagus mushroom salad and egg halves on top
Dishes: Irmi Allnoch