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

Ingredients
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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.