Asparagus Salad with Peas and Eggs

Ingredients

• 1 kg green asparagus
• Salt
• 250 g fresh peas (peeled)
• 1 Shallot
• 5 leaves tarragon
• 4 eggs
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 4 tbsp germination oil
• Salt
• pepper (ground)
• sugar

Instructions

1. 1.

   Peel the asparagus from the tips and remove woody ends. Cook in salted water for about 8 minutes until firm. Add peas in the last 5 minutes and cook together. Then drain, briefly shock with cold water, let drain, and place in a bowl.

2. 2.

   Peel the shallot and finely dice it. Wash the tarragon, shake dry, and chop small.

3. 3.

   Cook eggs to soft‑hard, cool, peel, and halve.

4. 4.

   Whisk vinegar with lemon juice, shallot, tarragon, oil, salt, pepper, and a pinch of sugar into a vinaigrette, taste, and mix well with the vegetables. Plate and add the eggs on top.

5. 5.

   Serve optionally with an egg salad if desired.