Prep Time 10′    Serves 5-6


For the salad

  • 200 g tender French lettuce leaves
  • 200 g tender green asparagus
  • 3 boiled eggs
  • 4 sliced radishes
  • 2 fresh finely chopped spring onions
  • Chives in large pieces

For the dressing

  • 3 yolks from boiled eggs
  • 2 tbsp mayonnaise
  • 2 tbsp yogurt
  • 2 tbsp vinegar
  • A few drops of lemon juice
  • 2 tbsp cold water
  • Salt
  • Freshly ground pepper


  1. Clean and wash the asparagus. Tie them into bundles.
  2. Bring water to a boil in a saucepan and add salt. Submerge the asparagus in the water and boil for 2-3 minutes. Be careful not to overcook; they should remain firm.
  3. Immediately transfer them to a bowl of cold water and drain them.
  4. Clean the eggs, reserve the three yolks for the sauce, and cut the remaining whites into quarters.
  5. Place the egg yolks in a bowl and mash them with a fork. Add the mayonnaise, yogurt, vinegar, lemon juice, salt, and pepper.
  6. Gradually add water to achieve the desired consistency of the mixture and mix thoroughly.
  7. Arrange the lettuce leaves on a serving platter.
  8. Add fresh onions, radishes, chopped eggs, and asparagus, then drizzle with a bit of sauce.
  9. Sprinkle with chives and serve the salad with the remaining sauce on the side in a bowl.


Source: Argiro Barbarigou