Asparagus Salad With Egg And Mestemacher Westphalian Whole Rye Bread

Crisp asparagus tossed with soft-boiled egg and hearty Mestemacher Westphalian whole rye bread delivers fresh green snap, creamy yolk richness, and robust rye chew in every wholesome bite. Ready in 15 minutes, this elegant salad shines as a nutritious lunch with earthy German flair and protein punch. Toss into asparagus egg rye magic now!
Ingredients:
  • Mestemacher WESTPHALIAN Whole Rye Bread
  • 300 grams white asparagus
  • 3 hard-boiled eggs
  • 2-3 tbsp. mayonnaise
  • ½ bunch of chives
  • some butter
  • Season with salt, pepper and paprika spice according to taste
Directions:
  1. Bring water to the boil and season the water with salt, sugar and a little butter. Cook the asparagus for a few minutes until al dente, drain and then place aside to cool down.
  2. Peel the eggs and cut into pieces. Chop the chives finely. Cut the asparagus into pieces.
  3. Add the mayonnaise to the salad ingredients, mix and season with salt, pepper and paprika.
  4. Refrigerate for at least one hour for the flavour to unfold.
  5. Place the asparagus salad on the bread slices and serve.

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