Asparagus with egg remoulade

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 307 Kcal, 11g Protein, 9g Carbohydrates, 24g Fat


  • Asparagus
  • 1 tbsp olive oil
  • 500 g green asparagus, lower third peeled, quartered lengthwise
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp water
  • Egg remoulade
  • 2 hard-boiled egg
  • 0.5 tbsp coarse-grain mustard
  • 1.5 tbsp herbal vinegar
  • 1 spring onions incl. green parts, finely chopped, greens set aside
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper

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  • Asparagus

    Heat the oil in a frying pan, add the asparagus, season, stir fry for approx. 2 mins. Add the water, cook for approx. 3 mins. Arrange on plates.
  • Egg remoulade

    Cut the eggs in half, remove the yolks and transfer to a bowl, chop up the egg whites. Mash the egg yolks with a fork, mix in the mustard, oil and vinegar. Add the egg whites and spring onion, season. Spoon the remoulade over the asparagus, top with the reserved greens.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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