Single Serve Dish
With these ingredients, you can also prepare a fresh, classic spring salad. Gently wash the asparagus, roughly chop the tips into small pieces and then slice the remaining peeled stems. Boil the eggs for no more than 5′, then peel and cut them into pieces.
Then mix together the leaf salad, asparagus, toasted pine nuts, and parmesan flakes; garnish with eggs and season with oil, salt, pepper and a touch of balsamic vinegar.
*extra tip: serve this salad at an Spring picnic, it will bring joy and a gourmet touch!
Mixed spring leaf salad (green and red leaf lettuce, soncino, rocket)
Rousted pine nuts
Oil, salt, pepper, balsamic vinegar