Spring Salad Recipe with Fried Strips

 Spring Salad Recipe with Fried Strips

Ingredients

1 package of GARDEN GOURMET Braised Vegetarian Strips Greener Symbol

200 g wild asparagus

600 g small new potatoes

100 g cooked corn on the cob

4 eggs

5 tbsp olive oil

basil leaves to taste

salt and pepper to taste

Preparation

Marinate 3 tbsp olive oil with chopped basil, a little salt and pepper.

Remove the tough part of the asparagus and cut the stem into small pieces. Sauté them in a frying pan with a tablespoon of olive oil for a few minutes, add 100 ml (1/2 cup) of water and let them cook for another 5 minutes (depending on the thickness).

Boil the washed and unpeeled potatoes until soft, approximately 10 minutes.

Boil the eggs for about 10 minutes, rinsing them with cold water and peeling them.

Heat a frying pan with 1 tablespoon of olive oil and sauté the strips for 1.5 minutes on both sides, remove and set aside.

Mix the asparagus with the halved potatoes, corn kernels, basil oil and the strips.

Serve the salad with the halved eggs.