Wild Asparagus Salad is a spring favorite! Head into the woods to forage your dinner. Wild Asparagus are only in season for a short while.
200 g wild asparagus
2 eggs ((beaten))
pumpkin seed oil
Give wild asparagus a thorough wash.
Bring a pot of water to a boil. Add a pinch of salt. Add the asparagus and whole eggs to cook. Cook on medium for about 10-15 minutes, until the asparagus are cooked through. Drain and set aside to cool.
Peel eggs and slice them. Place asparagus in a bowl, sprinkle a pinch of salt on top and add oil and vinegar. I used pumpkin seed oil and balsamic vinegar, but you can also substitute with olive oil and regular vinegar of your choice. Add sliced eggs and a bit of ground black pepper and mix well. Serve with a bit of bread.