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Tab2

Asparagus salad with hazelnut sauce and Gabriella's salad dressing (4 pers.)

500 g pre-cooked asparagus (green, white or mixed), 2 teaspoons chopped marjoram, salt, pepper, cayenne pepper, 4 radishes, 1 hard-boiled egg, 1 tablespoon coarsely grated hazelnut sauce, 300 ml Gabriella's salad dressing

Cut the asparagus spears into 2 cm long pieces. Season Gabriella's salad dressing with marjoram and the spices to taste. Cut the radishes into fine slices. Mix with the asparagus spears and arrange on a plate.
Cut the egg into small cubes and sprinkle on the salad. Lightly toast the hazelnut sauce in a dry frying pan and sprinkle over the salad. Serve the rest of the Gabriella salad dressing separately from the salad.