Katy's Barking Gecko: Asparagus Egg Salad

Why Katy's Barking Gecko ?!

I love to travel, I love to cook and to try new recipes...

After returning from yet another trip to South Africa I browsed one of my Food Magazin subscriptions and

we started to envision how it might be to have a small, a very small restaurant. Somewhere in Australia or

South Africa.
Maybe 4 or 5 tables.
To be in the kitchen wearing t-shirt, shorts and flip-flops cooking for fun and nice people....

Doesn't that sound great ?!
We even came up with a name: Katy's Barking Gecko

Well there is no restaurant (so far....), but heaps of favourite recipes.

Saturday, April 23, 2011

Asparagus Egg Salad

Well it's Easter Weekend and the weather is briliant.
So I was in need for a nice spring-like dinner with eggs.....
This Asparagus Egg Salad is very easy to prepare and delicious with some baguette and a nicely chilled White Wine.

Ingredients for 2

500g Asparagus
4 boiled eggs
3 tablespoons of chopped chives
1-2 tablespoons of Olive Oil
a dash of white balsamic vinegar
salt
freshly ground pepper

Method

Peel and boil the Asparagus in salted water until tender.
Ususally it needs 20 minutes for the stems.
I only add the tips a little later so that they just simmer for about 10- 15 minutes.
Roughly chopp the boiled eggs.
Mix the drained Asparagus carefully with the eggs, some olive oil, the white balsamic vinegar and the chopped chives.
Season with salt and freshly ground black pepper.

Well we will have our Salad with homemade Focaccia Bread and a South African White Wine...

Happy Easter!