Asparagus with Egg Chives Marinade

Ingredients

• 1 kg white asparagus
• 1 untreated lemon
• 1 tbsp sugar
• 1 tbsp butter
• Salt
• 2 Eggs
• 0.25 bunch chives
• 2 shallots
• 5 tbsp olive oil
• 1 tbsp Lemon Juice
• white pepper (freshly ground)

Instructions

1. 1.

   Peel the asparagus, trim the woody ends and place them in boiling water with a halved lemon, sugar, butter, and salt. Simmer covered over low heat for about 20 minutes. Meanwhile, cook the eggs in boiling water for 8 minutes. Drain, shock in cold water, peel, and finely chop.

2. 2.

   Rinse the chives, shake dry, and cut into small ribbons. Peel the shallots, finely chop them, and sauté in a hot pan with 1 tbsp oil until translucent. Remove from heat and let cool. Mix the eggs, chives, oil, and lemon juice together, seasoning with salt and pepper.

3. 3.

   Remove the asparagus from the water, drain, and arrange on preheated plates. Drizzle with the egg‑chive vinaigrette and serve. Optionally accompany with baguette slices.