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Recipe Rating
5 ratings
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Recipe Category
Soups, Salads, and Sauces

Number of Servings: 4
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Spargel Nudelsalat mit Eiern   (Asparagus Pasta Salad with Eggs)

1 lb (16oz) Asparagus
1/2 lb (8oz) Noodles
3-4 Carrots (sliced)
1 medium Zucchini (sliced)
1/4 lb (6oz) Broccoli (broken up into little rosettes)
Salt, Pepper
1 teaspoon Butter
For the Dressing:
1 onion, finely chopped
Salt
Pepper
Butter
2 tablespoons Olive Oil
2 Oranges
4 teaspoons fresh Herbs (such as Parsley, Oregano, or Chives)
5 hard-boiled Eggs
Salt & Pepper


Wash the asparagus. If using white asparagus, peel the tough outer layer. Cut the washed asparagus into 1 inch pieces. Cook the asparagus pieces in boiling water with 1 teaspoon butter, 1/2 teaspoon salt, and a pinch of sugar for 10 minutes. Remove the asparagus from the water and allow to cool and dry. Keep water for cooking the remaining vegetables.

Cook the noodles until "al dente."

Add the carrots, broccoli, and zucchini to the water used to cook the asparagus. Bring to a boil and allow to cook for 5 minutes. Drain the water and allow the vegetables to cool and dry.

Add the asparagus, noodles, and remaining vegetables to a large mixing bowl. Mix gently.

To prepare the dressing, finely chop one of the boiled eggs. Remove the juice from the oranges and add the juice to a bowl. Add the chopped egg, the finely chopped onion, the fresh herbs, and olive oil. Mix together. Add salt and pepper to taste.

Pour the dressing over the asparagus-noodle-vegetable mixture and gently toss to distribute the dressing. Slice up remaining hard-boiled eggs and decorate salad with egg slices. Serve immediately.



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