Ingredients

  • Asparagus (If you are in the north of Italy, go to Santena, province of Turin)
  • Eggs (about 1 for every 200 grams of asparagus)

Dressing ingredients

  • Salt
  • Pepper
  • Olive oil

Author of this recipe

Silvia

Silvia

Salad blogger / food writer

Food, culture and travel. These are my passions. If you mix them together, you can get very interesting stories. Above all as vegetarian, you can't imagine how many funny moments I've had in... Read more
up

If you go to Italy, you must know that it's a fascinating country to visit. It has been said, "You know that you will arrive in Italy, but you don't know how or when, but above all, what you will discover!"

Enjoy this wonderful salad I discovered by chance during a trip to the Italian countryside.

Link to the Salad Story: http://www.lovemysalad.com/news/italy-country-saints-poets-seaman-and-asparagus

Preparation

Wash the asparagus and cut them in pieces of about 3 to 6cm. Boil them in salted water until they are just tender.
Boil the eggs in the same salty water for 5 minutes.
When the eggs are ready, take them out of the water, wait until they are cool. Remove the shells then mash them in a bowl with a fork.
Combine the egg with the asparagus, oil, salt and pepper.
Buon appetito!

Tips from the author

Quantities depend on your own taste.