Asparagus with Tartare Sauce

Ingredients

• 1 kg green asparagus
• 1 kg white asparagus
• 1 tsp salt
• 1 tsp butter
• a pinch sugar
• 2 hard-boiled eggs
• 1 Shallot
• 2 small pickles (with brine)
• 2 tbsp capers
• 4 Tbsp mayonnaise
• 2 tbsp yogurt
• 1 Garlic clove
• 1 bunch chives
• Salt
• Pepper

Instructions

1. 1.

   Peel the white asparagus thoroughly and trim the ends. Trim the ends of the green asparagus as well. Bring a large pot of salted water with butter and sugar to a boil, then cook the white asparagus for 18 minutes and the green asparagus for 10 minutes.

2. 2.

   Remove with a slotted spoon and let drain.

3. 3.

   For the sauce, peel and finely dice the shallot. Peel the eggs. Finely chop the pickles and capers. Whisk together mayonnaise and yogurt. Mix in the pickles, capers, eggs, and shallot, seasoning with 1–2 tbsp pickle brine, salt, and pepper. Press the garlic into the sauce. Wash the chives, cut into small ribbons, and fold them in.