Easy German Asparagus Salad Recipe – Oma's Spargelsalat
Asparagus salad (spargelsalat) is a springtime classic in Germany ... light, fresh, and oh-so easy. Even Oma says it’s fancy without the fuss!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ pounds (680 g) asparagus
- salt, pepper
- 2 large hard-boiled eggs, peeled and chopped or sliced
- 4 - 6 radishes, sliced
- 4 green onions, sliced
- 2 tablespoons white wine vinegar
- 3 tablespoons sunflower oil
- 1 tablespoon mustard (optional)
- 2 tablespoons chopped parsley
Instructions
- 1
For white asparagus, peel, cut off tough ends, and cut into bite-sized pieces. Cook in simmering salted water for about 10 to 15 minutes, until tender.
- 2
For green asparagus, snap off tough ends. Cut into bite-sized pieces and cook in simmering salted water about 5 minutes, until tender.
- 3
Drain asparagus and put into bowl.
- 4
Add chopped eggs, sliced radishes and onions to bowl. (Omit the eggs if you're making this vegan.)
- 5
In separate bowl, mix vinegar and oil (and mustard, if using).
- 6
Pour dressing over asparagus mixture. Mix gently, re-seasoning with salt and pepper.
- 7
Garnish with parsley to serve.