Rice salad with asparagus

INGREDIENTS:

• 100 grams of cooked rice
• 150 grams of green, red, yellow pepper and spring onion vinaigrette (oil, vinegar and lemon)
• 1 boiled egg
• A 140-gram jar of drained white asparagus
• Salt to taste

ELABORATION:

1. Mix the cooked rice with a little salt and part of the vinaigrette and mount it in a round ring.
2. Cook an egg in water for 8 minutes counted from when it starts to boil. Cool in water and cut the egg into four pieces.
3. Put the asparagus to your liking.
4. Drizzle everything with the remaining vinaigrette to finish the dish.

A luxury!