Emmental asparagus salad

Emmental asparagus salad

Serves 4 Serves 4
Ready in 20 min. Ready in 20 min.


  • 100 g Emborg Emmental Natural Slices
  • 5 green asparagus
  • 5 white asparagus
  • 2 eggs
  • 2 tbsp white wine vinegar
  • 1 cup green Coral lettuce, loosely packed
  • ½ cup red Coral lettuce, loosely packed
  • ½ cup red cabbage leaves, loosely packed
  • 1 litre ice-cold water
  • 1 tbsp honey
  • ½ tbsp Dijon mustard
  • 2 tbsp olive oil

To make the honey-mustard dressing, simply blend honey, Dijon mustard, olive oil and ½ tbsp. white vinegar.

Poach the eggs:

Add 1 tbsp white vinegar to a pot of steadily simmering water. Crack the eggs into a cup.

Slowly tip the eggs one by one, into the water, white first. Leave to cook for three minutes.

Remove with a slotted spoon. Drain onto kitchen paper. Set aside.

Blanch the asparagus:

Blanch Green asparagus in a big pot of water with a pinch of salt until color gets vivid green immediately transfer to ice water to keep the color and fresh bite of the asparagus.

Peel the white asparagus and keep on a covered tray - loosely covered by the peel to avoid discoloration.

Mix the honey-mustard dressing and keep in chiller until ready to assemble salad.

In a bowl mix the lettuces, and asparagus with dressing to taste arrange on plates. Top with poached eggs and drizzle some dressing around.