|2 tbsp||White Balsamic Vinegar|
|50 g||Wild garlic|
|170 g||Asparagus sections|
Noodle salad with wild garlic sauce tastes particularly aromatic with fresh wild garlic. Cook the tortiglioni for 12 minutes. Boil a large organic egg hard. For the salad sauce mix mayonnaise, yoghurt, white balsamic vinegar, a pinch of sugar, white pepper, salt and paprika powder. Cut the wild garlic into fine strips, as shown in the picture above, and mix in. Cut a tomato into small cubes and add. Cut a white onion into fine cubes and mix with the bear's garlic sauce. Pour the pasta into a sieve, rinse with cold water and allow to cool. Drain eggs, place in cold water to cool, peel and dice. Mix eggs and noodles with bear's garlic sauce. Let the noodle salad steep a little. Drain the asparagus and carefully fold into the noodle salad with bear's garlic sauce.