Colorful Vegetable Platter

Ingredients

• 4 eggs
• 200 g Sour Cream
• 150 g yogurt
• 2 tbsp mayonnaise
• 1 tbsp coarse mustard
• Salt
• white pepper from the mill
• 1 bunch spring onions
• 4 tbsp mixed chopped herbs (e.g., parsley, basil, chervil, tarragon)
• 1 bunch carrots
• Salt
• 500 g white asparagus
• 500 g Green Asparagus
• 30 g Butter
• 2 tbsp sunflower seeds

Instructions

1. 1.

   Hard boil the eggs. Mix sour cream, yogurt, mayonnaise and mustard together. Season with salt and pepper.

2. 2.

   Clean, wash and finely chop the spring onions. Cool the boiled eggs, peel and halve them. Stir 2 egg yolks, spring onions and herbs into the sauce. Finely chop the whites and fold in.

3. 3.

   Peel, trim and wash the carrots. Cook in lightly salted water for 6-8 minutes. Wash the green asparagus, cut off the ends generously and cook in salted water for 6-8 minutes depending on thickness. Peel, wash and trim the white asparagus; cook in salted water for about 8 minutes.

4. 4.

   Heat butter and toast sunflower seeds until golden brown. Drain the vegetables, let them dry and arrange on a platter. Sprinkle the toasted seeds over them. Pass the remaining yolks through a sieve and spread over the vegetables. Serve the egg sauce extra on the side.