Asparagus Salad

Ingredients

• 500 g Green Asparagus
• 2 tbsp olive oil
• 1 tsp sugar
• 2 tbsp white balsamic vinegar
• Salt
• black pepper (freshly ground)
• 1 head of romaine lettuce
• 4 hard‑boiled eggs
• 100 g Sour cream
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• chopped chives (for garnish)

Instructions

1. 1.

   Peel the lower third of the asparagus and split the spears lengthwise. In a hot pan, sear them in hot oil for 5–6 minutes until lightly browned. Sprinkle with sugar to caramelize slightly. Deglaze with balsamic vinegar, season with salt and pepper, remove from heat, and let cool to lukewarm.

2. 2.

   Wash, dry, and tear the romaine lettuce into bite‑sized pieces. Peel and halve the hard‑boiled eggs.

3. 3.

   For the dressing, whisk together sour cream, mayonnaise, lemon juice, 3–4 tbsp water, salt, and pepper until smooth and seasoned.

4. 4.

   Arrange the lettuce on plates, top with asparagus and egg halves, drizzle with the dressing, and sprinkle with chopped chives before serving.