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Oma's Asparagus Salad Recipe ❤️

➤ by Oma Gerhild Fulson

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Plate of German Asparagus Salad with hard boiled eggs

This German Asparagus Salad recipe, aka Spargelsalat, is one of those great spring recipes. It makes a great luncheon meal that's both light and tasty. For about 6 weeks every spring, asparagus is THE vegetable throughout Germany. Even the finest restaurants have a separate Spargel menu that has various dishes, all starring the tasty white asparagus that grows throughout the region.

Nothing says Spring like fresh asparagus. This salad is so delectable with its hard boiled eggs, radishes, and green onions that complement the asparagus.

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More tips for Spargelsalat ...

  • Adding the eggs provides protein for this dish, making it an excellent meal all on its own. Or omit the eggs to make it vegan.
  • In that case, though, this recipe would make enough for 2 - 3 people. As a side dish, it would serve 4.

The most commonly served meal is boiled white asparagus with a white Hollandaise sauce, sliced ham, and boiled potatoes. Below, though, is one of the delicious alternative recipes for asparagus that use this spring-time treat.

If at all possible, try to use white asparagus. Cut off the tough end and then peel the stalk. If you can't get the white variety, which is traditional for this recipe, you can use green asparagus. It isn't necessary to peel green asparagus, just snap off the tough bottom ends and reduce the cooking time.

Make the Asparagus Salad traditional or vegan!

Below, my 13-year granddaughter, Lydia, makes this as a traditional and vegan version. Instead of putting the sliced eggs in, she served them on the side. That way, everyone could enjoy this!

Collage showing how to Make Asparagus Salad

Oma's Asparagus Salad Recipe ❤️

Ingredients:

  • 1½ lb asparagus 
  • salt, pepper
  • 2 hard-boiled eggs, peeled and chopped or sliced
  • 4 - 6 radishes, sliced
  • 4 green onions, sliced
  • 2 tbsp white wine vinegar
  • 3 tbsp sunflower oil
  • 1 tbsp mustard (optional)
  • 2 tbsp chopped parsley

Instructions:

  • For white asparagus, peel, cut off tough ends, and cut into bite-sized pieces. Cook in simmering salted water for about 10 - 15 minutes, until tender. 
  • For green asparagus, snap off tough ends. Cut into bite-sized pieces and cook in simmering salted water about 5 minutes, until tender.
  • Drain asparagus and put into bowl.
  • Add chopped eggs, sliced radishes and onions to bowl. (Omit the eggs if you're making this vegan.)
  • In separate bowl, mix vinegar and oil (and mustard, if using).
  • Pour dressing over asparagus mixture. Mix gently, re-seasoning with salt and pepper. Garnish with parsley to serve.
  • Serves 4

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Plate of asparagus salad with hard boiled eggs

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