Asparagus salad with egg and Mestemacher WESTPHALIAN Whole Rye Bread

Photo credits: Susanne Brauer


  • Mestemacher WESTPHALIAN Whole Rye Bread
  • 300 grams white asparagus
  • 3 hard-boiled eggs
  • 2-3 tbsp. mayonnaise
  • ½ bunch of chives
  • some butter
  • Season with salt, pepper and paprika spice according to taste



  1. Bring water to the boil and season the water with salt, sugar and a little butter. Cook the asparagus for a few minutes until al dente, drain and then place aside to cool down.
  2. Peel the eggs and cut into pieces. Chop the chives finely. Cut the asparagus into pieces.
  3. Add the mayonnaise to the salad ingredients, mix and season with salt, pepper and paprika.
  4. Refrigerate for at least one hour for the flavour to unfold.
  5. Place the asparagus salad on the bread slices and serve.