Tasty, healthy and easy - asparagus salad. Recipes

How to make asparagus salad - 15 varieties

1. Classic salad with asparagus
2. Warm salad with asparagus and chicken
3. Asparagus salad with arugula and cheese
4. Salad with asparagus, strawberries and chicken
5. Asparagus salad “Vitaminka”
6. Salad with asparagus and champignons
7. Salad with asparagus and chicken thigh
8. Asparagus salad with eggs
9. Salad with asparagus and crab sticks
10. Salad with asparagus and lentils
11. Delicious salad with asparagus and carrots
12. Salad with asparagus, poached quail eggs and smoked chicken
13. Salad with asparagus and porcini mushrooms
14. Warm salad with asparagus and seafood
15. Salad with asparagus, tuna and feta cheese

Classic salad with asparagus

Instant salad recipe made from healthy ingredients. A classic version of asparagus salad will be the highlight of any holiday table.

Ingredients:

• Asparagus 220 gr.
• Tomatoes 200 gr.
• Onion 1 pc.
• Olive oil
• Sugar
• Salt

Preparation:

Cut the green beans into identical beautiful pieces 3-4 cm long and boil. Blanch the tomatoes and remove the skins. Cut the onion into small cubes. Sauce: 1 tsp. salt, 1 tsp. sugar, 3 tbsp. olive oil, 1 tsp. balsamic vinegar. Mix all sauce ingredients thoroughly. Mix tomatoes, onions, asparagus and sauce in a deep salad bowl, after which the dish is ready to serve.

Broccoli and Asparagus Salad

There are many ways to enrich vegetable salad with asparagus with useful substances. One of the most effective is to add broccoli. 100 g of broccoli contains the daily value of vitamin C and iron, calcium, as in a cup of milk, and sulforaphane, which stabilizes blood sugar levels. In addition, the vegetable has a delicate nutty taste and high compatibility.

Ingredients:

• broccoli - 80 g;
• asparagus stalks - 4 pcs.;
• feta - 75 g;
• almonds - 30 g;
• seeds - 20 g;
• basil - 30 g;
• oil - 80 ml;
• mustard - 10 g;
• wine vinegar - 20 ml.

Preparation

1. Boil broccoli for 15 minutes.
2. Boil the asparagus for 5 minutes.
3. Mix vegetables with cheese, basil, seeds and nuts.
4. Drizzle with vinegar, oil and mustard dressing.

Warm salad with asparagus and chicken

A very popular dietary salad, and quite nutritious.

You can experiment with this salad by adding different spices to taste.

Ingredients:

• Asparagus 200 gr
• Chicken fillet 200 gr
• White pepper 1 piece
• Parsley
• Garlic

Preparation:

Boil asparagus in boiling water for 4-5 minutes. Place chicken fillet, cut into thin strips, onto a heated frying pan, add salt and fry, adding basil or other spices. Your task is to fry the fillet until golden brown. After this, you need to add green beans and fry everything together over low heat.

The next step should be adding squeezed garlic and white pepper strips. After cooking, the salad is placed in a salad bowl and decorated with herbs. Must be served warm.

Asparagus salad with arugula and cheese

A trendy spring salad rich in vitamins and nutrients. Any cheese (optional) is suitable for preparation.

Ingredients:

• Arugula 1 small bunch
• Asparagus 200 gr
• Lemon 1/2
• Olive oil 2 tbsp. l.
• Honey 1 tsp.
• Mustard 1 tsp.
• Salt
• Oregano
• Basil
• Cheese 100 gr

Preparation:

Rinse the arugula thoroughly and dry. Boil green beans in boiling water for 3-5 minutes, then add cold water and cut in half. To prepare the dressing, take the juice of half a lemon, 1 tsp. honey, basil and salt to taste, oregano, 1 tsp. mustard and two tablespoons of olive oil. Mix all this well and the dressing is ready.

To beautifully decorate a ready-made salad, you will need to place arugula on a dish, spread asparagus evenly on top, and then pour half of the dressing on top. The cheese, cut into cubes, is placed on top, and then the entire salad is again poured with the rest of the dressing and can already be served.

Salad with green beans and sausage

This is a hearty Mexican-style dish - assorted beans, complemented by smoked meats. It makes a great lunch for the whole family or the main appetizer at a beer party. This salad is prepared in a matter of minutes, but the result is simply delicious!

Cooking time: 20 minutes Number of servings: 6

Ingredients:

• smoked sausage, mix - servelat, salami, ham (400 g);
• green beans (250 g);
• boiled carrots (medium, 2-3 pcs.);
• peas (250 g);
• canned corn (200-300 g);
• olive oil/mayonnaise (120 ml/150 g);
• dried garlic (1 tsp);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the green beans, cut large ones into pieces, and place in boiling salted water. Blanch for 3-5 minutes (depending on the size and ripeness of the pods). Remove to a colander and immerse in ice water so that the beans cool immediately and do not overcook or lose color.
2. We wash the peas, pour them into the water in which the beans were cooked, and blanch for 2-3 minutes. Place in a colander and cool under cold water.
3. Cut the sausage into semicircular slices or strips.
4. We clean the carrots and pass them through a vegetable cutter.
5. Cut the boiled asparagus into small pieces.
6. Place the canned corn in a colander.
7. Mix all prepared ingredients in a deep container. Season the salad with olive oil, add dry garlic, ground pepper and salt to taste.
8. Place the salad in the refrigerator for at least 30 minutes, then serve.

We invite you to familiarize yourself with the video recipe for the dish (the set of products is slightly different from the described option):

Salad with asparagus, strawberries and chicken

A wonderful combination of healthy green beans with chicken and fruit. It is popular among lovers of a healthy and balanced diet.

Nutmeg gives this dish an unusually refined taste.

Ingredients:

• Chicken breast 1 pc.
• Asparagus 300 gr.
• Strawberry 100 gr.
• Celery stalk
• Pear 1 pc.
• Salt
• Butter 2 tbsp.
• Flour 2 tbsp.
• Cream 1 cup
• White pepper to taste and nutmeg.

Preparation:

Boil the chicken breast until cooked and cut into cubes. Boil washed and peeled asparagus for 2-3 minutes, then rinse with cold water. Fry the flour in butter until golden brown. Pour cream into the toasted flour, add salt and pepper, then add nutmeg. Heat over low heat until the mixture becomes thick. Next you need to wash the celery and chop it thinly.

The pear must be washed, peeled and cored. The strawberries are also washed, dried and cut into halves. The final stage of preparation should be mixing all the ingredients with the last process of pouring the cooled sauce. The salad is served chilled.

Italian dish

Green shoots are in demand not only in Korean asparagus salads, they can also be seen in Italian dishes. Here is an interesting recipe for salad with asparagus and chicken.

1. Boil 460 g of pasta until tender. Also pre-boil chicken fillet (4 breasts) and prepare green shoots. To do this, they should be soaked overnight or boiled in boiling water for several minutes. Be sure to drain all excess liquid.
2. Cut the chicken into cubes and fry in olive oil, adding 2.5 teaspoons of dry white wine and a pinch of salt.
3. Mix pasta with all ingredients, drizzle with olive oil, sprinkle with grated cheese (preferably Parmesan). Basil complements the taste of the salad, which should be torn into pieces by hand.

Watch a video about making asparagus and chicken salad.

Both chicken and pasta are best eaten hot, so they should be cooked at the same time and served immediately when ready.

Salad with asparagus and mushrooms

Pre-soaked green shoots should be cut into small slices. You will need 290 g of vegetable. Champignons in the same quantity are cut into slices and boiled in water with salt. In a saucepan, simmer green shoots with mushrooms, seasoning with pepper and aromatic spices, based on your own preferences.

Place the finished mixture on a plate and sprinkle with the juice of half a lemon. Sprigs of cilantro will help complement the taste of the appetizer and give it elegance.

You can prepare a salad with asparagus and mushrooms differently if:

1. Boil 300 g of green shoots for no more than 3 minutes in water with salt and sugar and, after cooling, cut into pieces diagonally.
2. Fry 400 g of mushrooms, cut into slices, in vegetable oil, adding a little salt. The champignons should also be cooled.
3. Boil 3 eggs and cut them into quarters.
4. Form the dish in layers. The first layer is mushrooms, the second is green shoots, the third layer is finely chopped herbs (rosemary, thyme, dill), the last layer is quartered eggs.
5. The dressing is prepared using 3 tablespoons of olive sauce, to which 1 teaspoon of lemon juice and 2 teaspoons of balsamic vinegar are added. The resulting mass must be beaten.

The prepared appetizer is sprinkled with the prepared sauce and served to the table.

Original snack with pineapple

A chicken appetizer with young sprouts and sweet pineapple is ideal for a festive feast.

1. 2 chicken breasts are fried in butter until tender. After cooling, the meat should be cut into strips.
2. Boil 500 g of fresh green shoots, cut into small pieces, in water for 10 minutes in a saucepan with butter and sugar.
3. Uncanned pineapple (5 rings) and 4 tomatoes cut into equal cubes.
4. Prepare mayonnaise sauce by mixing it with lemon juice, 2 tbsp cream and a finely chopped bunch of parsley.
5. Place all the ingredients on a dish, mix and pour over the prepared sauce.

The dish should not be served immediately, as it will be more interesting when soaked in the sauce. Serve after 40 minutes.

Read about avocado salad recipes. And also about salad options with spinach and tomatoes.

This dish also has several cooking options. Pineapple asparagus salad with chicken and mushrooms is prepared as follows:

1. Boil 2 eggs until fully cooked, peel and chop finely.
2. Cut 350 g chicken fillet into small pieces. Fry the pieces in a preheated frying pan with 30 g of vegetable oil until cooked.
3. Cut 7 large champignons into slices and fry in the same pan where the chicken was previously cooked.
4. Cut canned asparagus and pineapples into small cubes and mix with eggs and chicken
5. Season with mayonnaise in 200 g.
6. Salt is added as desired.

Dressing for asparagus salad

Many asparagus salad recipes may contain the same ingredients, but the dish will become unique if you prepare the right dressing for it. From the recommendations of culinary specialists, it is suggested to season as follows:

• The taste of young shoots is enhanced by a sauce made with butter. It should be melted and finely chopped parsley should be added. The highlight of the sauce is the addition of a scattering of hard-boiled and finely chopped eggs;
• cold appetizers with chopped vegetables should not be weighed down with mayonnaise. They go well with a sauce made from whipped olive oil, to which spices and balsamic vinegar have been added;
• Italian hot dishes with green shoots can be seasoned with a butter-based sauce, to which finely grated cheese and bacon or ham cut into the same small pieces are added;
• To add richness to chopped greens, a sauce prepared on the basis of cream, to which butter and finely chopped crackers are added, will help.

A sauce based on olive oil will diversify the taste and add a specific aroma, into which half a lemon is squeezed and pine nuts are added.

What recipes with asparagus, chicken or mushrooms do you know? Share your culinary experience in the comments! And also watch a video about preparing asparagus salad with mushrooms.

Asparagus salad “Vitaminka”

The name of the salad speaks for itself. It contains vitamin-rich vegetables and lemon, which contain large amounts of vitamin C.

Ingredients:

• Asparagus 200 gr
• Korean carrots 200 gr
• Blue onion 1 pc.
• Lemon 1 pc.
• Sugar 1 tsp.
• Soy sauce 1 tsp.

Preparation:

Lightly fry the asparagus in sunflower oil. Cut the blue onion into half rings and marinate. For the marinade, use the juice of half a lemon and a teaspoon of sugar.

After half an hour, put the onions and Korean carrots in the salad bowl. Place asparagus on top of the carrots, season the salad with soy sauce and mix.

Salad with asparagus and champignons

Meaty asparagus stalks go well with mushrooms and chicken.

It is better to scald green bean stalks, cleared of coarse fibers, with boiling water before starting cooking.

Ingredients:

• Asparagus 400 gr.
• Champignons 180 gr.
• Onion 1 pc.
• Tomatoes 2 pcs.
• Cucumber 1 pc.
• Chicken fillet 200 gr.

Preparation:

First boil the asparagus. Cut the pre-boiled chicken breast into strips. Chop the champignons and fry them in vegetable oil. Cut the onion into small cubes and the cucumber into larger cubes. The tomatoes should be crescent-shaped, which will give the dish a special twist.

The next processes should be the addition of garlic sauce and mushrooms. It is best to use low-fat mayonnaise, and squeeze the garlic through a garlic press. Finally add dill and parsley.

Salad with asparagus and chicken thigh

This option will help you decorate a deliciously cooked chicken leg with a healthy and nutritious salad.

Ingredients:

• Asparagus 200 gr.
• Canned green peas 200 gr.
• Cucumber 1 pc.
• Bell pepper 1 pc.
• Onion 1 pc.
• Chicken leg
• Lemon 1 pc.
• Mustard
• Olive oil
• Salt
• Pepper
• Tomato 1 pc.

Preparation:

Cut the peeled asparagus into small pieces, then boil in salted water for 15 minutes. Cut the onion into half rings and pour boiling water for 5-10 minutes to remove excess pungency. Wash the asparagus using a colander and leave to cool completely.

Mix asparagus, peas (don't forget to drain the liquid from the jar), chicken, onion, cucumber, tomato and chopped pepper in a salad bowl. Pour dressing over all these ingredients, which consists of a mixture of 2 tbsp. mustard, juice of half a lemon, 5 tbsp. olive oil.

Light salad with pickled asparagus

What we cook from:

• asparagus – 400 g;

for marinade:

• sugar – 1 full tablespoon;
• sunflower oil – 3 tablespoons;
• wine vinegar – 2 tablespoons;
• red onion – 1 pc.;
• bell pepper – 1 pc.;
• salt, pepper mixture - to your taste.

for refueling:

• lean or low-calorie mayonnaise - 3-4 tablespoons;
• dill (finely chopped) – 1 tablespoon;
• sour cream – 3-4 tablespoons;
• parsley (chopped greens with a knife) – 1 tablespoon;
• green salad leaves – 3 pcs.

How to prepare:

Pickled Asparagus Salad

• Boil the asparagus (salt the water or not, to taste) for 4 minutes, cool, and cut into cubes. Mix the ingredients for the marinade, add asparagus to the mixture, and leave to marinate for a couple of hours. (In the original recipe you need to marinate for a very long time, about 6-12 hours! I tried to cook it in different ways, I can say that a quick marinade allows you to get a delicious salad, the taste is very delicate, light).
• For dressing, combine and mix sour cream, mayonnaise and herbs.
• Place lettuce leaves on a dish, top with pickled asparagus along with vegetables from the marinade, pour over the dressing, garnish with herbs, and serve.

Asparagus salad with eggs

A quick option for making green bean salad. Suitable for daily diet. Very nutritious and healthy.

Ingredients:

• Asparagus 400 gr.
• Eggs 5 pcs.
• Onion
• Garlic
• Sour cream

Preparation:

Green beans need to be boiled in salted water. Cut the onion into half rings and finely chop the garlic. Boil and peel the eggs, cutting into strips. Strain the beans through a colander and rinse with cold water.

Fry the onion in olive oil and add the garlic, and then add the asparagus. The last final stage will be placing onions, garlic, asparagus in a salad bowl with the addition of eggs and sour cream to taste. This salad has excellent taste, both cold and warm.

Asparagus with vegetables

With a little modification, the previous snack recipe can turn into a completely different, no less tasty and healthy dish - soy asparagus salad with vegetables. To do this, after adding fried onions and bell peppers to the asparagus, chopped fresh tomatoes and cucumbers are added to the appetizer.

Despite the original taste, there are benefits and harms of soy asparagus. That is why you should not get too carried away with such products. It is better to consume fuju regularly, but little by little.

Salad with asparagus and crab sticks

The recipe for this salad is very simple. Add a twist like green beans to a traditional salad with crab sticks and you will notice that the taste will change dramatically and become richer.

Ingredients:

• Asparagus 300 gr.
• Crab sticks 150 gr.
• Cucumber 2 pcs.
• Onion
• Garlic
• Greenery
• Corn
• Vegetable oil.

Preparation:

Boil asparagus in salted water, cool and cut into pieces 4-5 cm in size. Cut crab sticks and cucumbers into equal strips. Chop the onion into half rings and finely chop the greens. The garlic should pass through a fine grater. As a result, mix all these ingredients into one, seasoning the salad with vinegar, vegetable oil, salt and pepper to taste.

Asparagus salad with green beans

What we cook from:

• asparagus – 350 g;
• green beans (green) – 150 g;
• parsley (greens) – 30 -50 g;
• sunflower or olive oil – 50 g;
• vinegar – 25 ml.

How to prepare:

Green beans and asparagus are a good combination in a salad!

• We tie the peeled asparagus into a bunch (for convenience), boil for 2-3 minutes with the addition of salt (1 level teaspoon of salt per 0.5 liter of water). We take out the finished asparagus carefully so as not to damage the shoots, untie the bunch, and place it on a large dish.
• We cut the green beans into cubes (you can cut them lengthwise), and, like the asparagus, cook them in salted water. After 5 minutes, drain the water, place the boiled beans in a colander, and let cool.
• Place the beans next to or around the asparagus, season the beans with vinegar (water on top), and the asparagus with vegetable oil.

Sprinkle the finished salad with finely chopped parsley or simply decorate with whole sprigs.

Salad with asparagus and lentils

An exquisite summer salad for people who watch their figure.

Ingredients:

• Asparagus 200 gr.
• Green lentils 1 tbsp.
• 2 stalks of celery
• Olive oil 2 tbsp.
• Lemon juice 1 tbsp.
• Red wine vinegar 2 tsp.
• Parsley
• Sugar half tbsp.
• Salt and pepper.

Preparation:

Boil asparagus in boiling water for 3-4 minutes, and then cool. Lentils should also be boiled in boiling water, but for much longer, namely about 20 minutes. The dressing should be prepared from the following ingredients: 2 tbsp. olive oil, 2 tsp. wine vinegar, salt, a pinch of pepper, 1 tbsp lemon juice, a pinch of sugar.

All this needs to be mixed thoroughly and mixed with the lentils while warm. Celery should be chopped into half rings. Cut the asparagus into medium cubes, and then combine it with lentils and celery. Add lightly chopped parsley and mix everything, after which the dish is ready.

How to dress fuju salads

Soy asparagus salads are very diverse. But do not forget that fuzhu itself is practically tasteless, so all such dishes should be “brightly” seasoned. Making dressings is not at all difficult. The main thing is to thoroughly chop and mix the prepared ingredients thoroughly. Here are just five examples of soy asparagus salad dressings:

1. vinegar (apple), garlic, bay oil, ground red pepper;
2. vegetable oil (sesame), green onions, lemon juice, coriander;
3. vinegar (apple), soy sauce, garlic, onion, dill, parsley, cilantro;
4. soy sauce, garlic, onion, ground red pepper, sesame, coriander;
5. vinegar (apple), garlic, onion, ginger, coriander.

By the way, these dressings are also suitable for other salads that have come to our tables from Asian cuisines. So, bon appetit!

Delicious salad with asparagus and carrots

A summer version of green bean salad rich in vitamins and keratin.

Ingredients:

• Asparagus 300 gr.
• Onion 1 pc.
• Large carrots 1 pc.
• 2 heads of garlic
• Soy sauce
• Balsamic sauce
• Ground red pepper
• Sesame
• Ground coriander.

Preparation:

Asparagus must be boiled in boiling water for 15 minutes. Place the asparagus in cold water to maintain its beautiful green color. Peel the carrots and grate on a coarse grater. Cut the onion into half rings and the garlic very finely.

Place the garlic and onions in a preheated frying pan, then add the carrots after 5 minutes, and after another 5 minutes the asparagus. Passed vegetables should be poured into a salad bowl, seasoned with soy sauce and balsamic vinegar. Everything is mixed and you can serve it on the table.

Korean soy asparagus salad with carrots

The presence of Korean vegetables in salads makes them very appetizing, piquant and rich, adding shades of spicy flavors and aromas to the rest of the ingredients. This recipe is perhaps the simplest and easiest to prepare, consisting of a minimum set of ingredients, so even a novice cook will not have any difficulty putting together this original Korean-style soy asparagus and carrot appetizer.

Cooking time: 10 minutes Number of servings: 4

Ingredients:

• soy asparagus, pre-soaked (300 g);
• Korean carrots (300 g);
• onions (2 pcs.);
• dill (1 bunch);
• vegetable oil (30 ml);
• apple/soy vinegar (1 tbsp);
• dried coriander (1 tsp);
• turmeric (1 tsp);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. We clean the onion and chop it into half rings.
2. Pour vegetable oil into a hot frying pan, then add onion. Fry it until it becomes translucent. Add turmeric, coriander and pepper to the onion. Mix everything thoroughly.
3. We separate the soy asparagus into fibers, salt it and sprinkle with apple cider vinegar.
4. Wash the dill, dry with paper towels and chop.
5. In a deep container, mix soy asparagus, dill, fried onions, and Korean carrots. Salt the salad if necessary.
6. It is recommended to cool the dish before serving.

We invite you to watch the salad video recipe:

Preparing Soy Asparagus

Before using dry soy asparagus in salads and as a side dish, it should be pre-soaked. We break long pieces into pieces of convenient sizes or leave them whole and fill them with warm or cold water so that it completely covers the asparagus. Leave for at least 8-12 hours (preferably overnight). At the end of the time, place the asparagus in a colander, rinse it several times and let the remaining water drain completely.

Salad with asparagus, poached quail eggs and smoked chicken

One of the most popular European salads with green beans. The recipe was invented in France, in one of the capital's restaurants.

Ingredients:

• Leek 20 gr.
• Tomato 1 pc.
• Asparagus 200 gr.
• Smoked chicken fillet 60 gr.
• Olive oil 20 gr.
• Balsamic vinegar 5 gr.
• Soy sauce 10 gr.
• honey 5 gr.
• quail egg 3 pcs.
• Lettuce leaves 100 gr.

Preparation:

First boil the asparagus in hot water, then rinse it in cold water and cut it. Remove the core along with the seeds from the tomato, and then cut into large pieces. The leek is finely chopped, the chicken fillet is cut into slices and the preparation of the dressing from olive oil, balsamic vinegar, soy sauce and honey begins. A poached quail egg is prepared by dropping it into boiling water, which is initially stirred to create a water vortex.

This whirlwind swirls the egg and then you need to remove it very carefully with a spoon so that the yolk does not leak out. Pour dressing over lettuce leaves, mix with onion, tomato and asparagus. You need to place the chicken on the dish separately, the mixed ingredients separately, and then decorate with poached eggs and you can serve.

Salad with asparagus and porcini mushrooms

Ingredients:

• Asparagus 300 gr.
• Mushrooms 500 gr.
• Tomatoes 2 pcs.
• Lettuce leaves
• Leek 1 pc.
• Lemon 1 pc.
• Vegetable oil
• Sesame

Preparation:

Cut the peeled asparagus into pieces 4 cm long. Finely chop the leek, rinse and dry the lettuce leaves, tearing them into large pieces. Tomatoes need to be cut into large slices. Mix lettuce, leeks, tomatoes and sesame seeds. The champignons are fried in vegetable oil until golden brown, and then asparagus is added and the whole thing is fried for 5 minutes.

Next you need to salt and pepper the ingredients in the frying pan to taste and leave them to cool completely. At the very end of cooking, mix everything together and season with lemon juice.

Warm salad with asparagus and seafood

All the value of seafood along with the beneficial properties of green beans are combined in a delicious dish.

To quickly prepare this salad, it is better to use green asparagus. We recommend using iceberg lettuce for this recipe.

Ingredients:

• Asparagus 400 gr.
• Seafood cocktail (squid, shrimp, octopus, mussels, rapana) 400 gr.
• Lettuce leaves 200 gr.
• Garlic 2 teeth.
• Lemon 1 pc.
• Olive oil
• Cayenne pepper
• Sea salt

Preparation:

First of all, we mix a set of seafood, creating a so-called cocktail. Wash the green beans well and cut into equal two-centimeter slices. Lightly fry the asparagus in olive oil, then cover with a lid and simmer for 7-8 minutes. Transfer the asparagus to a separate bowl, and fry our seafood cocktail in the same frying pan for 3-4 minutes over high heat. Add crushed garlic and sea salt to the seafood to taste.

Mix seafood with green beans in a frying pan, add pepper and fry for 3 minutes over medium heat. Finely chop the lettuce leaves. For dressing we use 2 tbsp. l. olive oil, juice of a whole lemon and 10 grams of cayenne pepper. Mix all ingredients in a salad bowl and serve.

Salad “Fish Kingdom” with tuna and asparagus

Another fish salad with asparagus will delight all lovers of tasty and original dishes. It can be prepared for a family lunch or dinner, or served as a hearty but light snack for the holiday table.

Cooking time: 15 minutes Number of servings: 5

Ingredients:

• canned fish – tuna in its own juice/oil (400 g);
• boiled asparagus (250 g);
• quail egg (10 pcs.);
• green onions/onions (1 bunch/2 pcs.);
• olive oil/mayonnaise (100 ml/150 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Place quail eggs in boiling water and boil over medium heat for 3-5 minutes. Then cool in cold water and clean. Cut into halves.
2. Wash the onion, dry it with paper towels and finely chop it.
3. Open the can of canned fish and drain the excess liquid. Mash the tuna with a fork.
4. Place asparagus on the bottom of a deep plate, then onions, tuna and half eggs (see photo). Season with oil, salt and pepper to taste.
5. Serve the salad chilled.

Check out the video recipe for making a similar salad:

You will find a non-standard version of the popular Mimosa salad with the addition of tuna and asparagus in the recipe on our website.