Alef Arendsen

Last Friday I went to a concert of one of my all time favorite Dutch bands ‘De Dijk’. The concert was in the Southern parts of Holland and that’s where the farmers grow lots of asparagus’ (or asparagi I guess). We took 1 kilo of fresh asparagi home the next day and I prepared a pretty nice salad with them for a barbecue later that day. Here goes:

• 500 gram of asparugs (white)
• Cherry tomatoes
• Red onions
• Forest onions (don’t have a clue how these are called in English)
• 4 eggs, boiled
• Green salad
• Olive oil, salt, pepper, mustard, mayonaise (for dressing)
• Ham, diced in small dices

Peel the eggs and separate the white from the yellow. Push the yellow through a siefe (a ‘zeef’ that is). This is a bit tedious, but creates nice crummy mass of yellow, which spreads nicely through the salad. Cut the egg white into small pieces.

Cut the asparagi in 3cm pieces and cook or steam them (I steamed mine for 25 minutes). Slice the tomaties and the onions.

Prepare a dressing from 3 parts of mayonaise, 2 parts olive oil and 1 part mustard. Add salt and pepper to taste. Mix well.

Mix everything and add the dressing after you’re done. Let the salad rest for a while in the fridge.