Asparagus, radish and soft-boiled egg salad, anchovy sauce


  • 12 green asparagus
  • 2 eggs

  • 12 pink radishes

  • 1 small clove of peeled garlic
  • 4 anchovy fillets in oil
  • 4 tablespoon(s) of olive oil
  • 1 tablespoon(s) of wine vinegar
  • 1 small bunch of chives

  • freshly ground pepper


  1. Cook the eggs for 6 minutes in boiling water, then immerse them in a bowl of cold water and let them cool.

  2. Break the base of the asparagus stem then cut it in half. Cook it in boiling water for 5 minutes (more or less, depending on the size of the asparagus). Drain them and immediately immerse them in a large salad bowl filled with ice cubes and cold water.

  3. Clean the radishes and remove the rootlets. Cut them into thin slices using a mandolin. Reserve the tops.

  4. Mix the garlic clove with the anchovies, olive oil and vinegar.

  5. Peel the eggs, cut them into 4. Cut the asparagus stems into 1 cm sections, leaving the tips whole.

  6. In a salad bowl, mix the radish tops and slices, asparagus and eggs. Sprinkle with finely chopped chives and ground black pepper and serve with the anchovy sauce.

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