Asparagus, Egg and Cheese Salad

Ingredients

• Egg2 count (110 g)
• Asparagus1 cup (140 g)
• Cheese2 slice (50 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes. Remove, let cook for some minutes, peel and slice.

2. 2

   Step 2

   At the same time, cut the bottom or hard part of the asparagus and put in a pot with boiling water and a pinch of salt.

3. 3

   Step 3

   Boil for 3 minutes, until tender. Then remove and drain.

4. 4

   Step 4

   Cut the cheese into small pieces.

5. 5

   Step 5

   Put the asparagus with egg and cheese on a plate.

6. 6

   Step 6

   Season with olive oil and add salt and pepper to taste. Optional: Add vinegar or lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus, Egg and Cheese Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.