The plant around us. Volume 1 The plant around us. Volume I - Page 21

Ingredients       200 g wild asparagus 2 eggs pinch of salt black pepper pumpkin seed oil balsamic vinegar Give wild asparagus a thorough wash. Bring a pot of water to a boil. Add a pinch of salt. Add the asparagus and whole eggs to cook. Cook on medium for about 10-15 minutes, until the asparagus are cooked through. Drain and set aside to cool. Peel eggs and slice them. Place asparagus in a bowl, sprinkle a pinch of salt on top and add oil and vinegar. I used pumpkin seed oil and balsamic vinegar, but you can also substitute with olive oil and regular vinegar of your choice. Add sliced eggs and a bit of ground black pepper and mix well. Serve with a bit of bread.