3 stiffly boiled eggs
2 boiled potatoes
1 fresh onion thinly chopped
3-4 boiled artichokes
250 gr. of boiled asparagus
½ a cup of chopped parsley
½ cup of olive oil
3 spoons of lemon and vinegar
1 tablespoon of oregano, thyme or marjoram
Wash the potatoes and boil them with eggs for half an hour. Clean the artichokes (remove the leaves, clean the hearts and dress them with lemon). Cut the hard part of the asparagus and boil it with the artichokes for 8-10 minutes to slightly soften up and become tender.
Clean the potatoes and eggs, cut them and place them in a salad bowl.
Add the asparagus and chopped artichokes Stir the oil with the salt, the pepper, the oregano, the parsley, and the lemon, or vinegar and dress the salad.