The most gorgeous and delicious salad from the asparagus season is served with a maple syrup dressing.


1 bunch green asparagus

3 hardboiled eggs

2 avocados

100 g radishes

1 cucumber (200 g)

About 150 g feta cheese cubes


For the dressing:

50 ml olive oil

2 tsp lemon juice

2 tsp maple syrup

¼ tsp salt

Dash of sugar and black pepper


You do not need to peel young, green asparagus. Snap off about 3 cm of the hard part of the stalk. Bring 2 litres of water to the boil and add 1 tablespoon of salt. Cook the asparagus until al dente, which should take about 5 minutes. Plunge the stalks into cold water to retain their greenness, then cut into bite-sized pieces.

Cut the eggs into wedges once they are cooled.

Cut the avocado into chunks, slice the radishes and dice the cucumber.

Mix together the dressing ingredients.

Arrange the asparagus, avocado, radishes, cucumber, eggs and feta on a serving platter and pour over the dressing.

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