Asparagus Salad with Egg

Ingredients

• 500 g white asparagus tips
• 500 g Green Asparagus
• salt
• sugar
• 0.5 lemon (juice)
• 2 Shallots
• 3 tbsp germ oil
• 1 tsp powdered sugar
• 2 tbsp Red wine vinegar
• salt
• pepper (freshly ground)
• 4 Eggs
• 2 Stalks Chervil

Instructions

1. 1.

   Peel the white asparagus up to the tip. Peel only the lower third of the green asparagus, remove woody ends and cut into thirds. Bring a pot of water with 1 tsp salt, 1 tsp sugar and lemon juice to a boil. Simmer the white asparagus for about 8 minutes, then add the green asparagus and cook another ~5 minutes until both varieties are still slightly firm. Drain, reserving 100-150 ml cooking liquid. Shock the asparagus sticks in cold water, drain and place them in a shallow bowl.

2. 2.

   Peel and finely dice the shallots. Sauté in hot oil in a pan until translucent. Sprinkle with powdered sugar and lightly caramelize. Deglaze with the asparagus broth and vinegar, add salt and pepper, then remove from heat. Let cool slightly and pour over the asparagus. Marinate for about 30 minutes.

3. 3.

   Cook the eggs for ~5 minutes to soft-boil, shock in cold water, peel and halve. Wash the chervil, shake dry and pluck the leaves.

4. 4.

   Season the asparagus salad again and plate with the broth, eggs and chervil.