Green Asparagus with Egg and Watercress Topping

Ingredients

• 4 eggs
• 1 kg green asparagus
• 2 tbsp olive oil
• Salt
• Pepper
• 4 sprigs Parsley
• 1 Garlic clove
• 250 g yogurt (3.5% fat)
• 0.5 organic lemon (zest and juice)
• 1 tsp Mustard
• Cayenne pepper
• 2 packets watercress (e.g., radish watercress, garden watercress, shiso watercress etc.)

Instructions

1. 1.

   Boil eggs in boiling water for about 8 minutes until hard-boiled. Cool the eggs, drain, peel and cut into small cubes.

2. 2.

   Meanwhile wash asparagus, trim woody ends and peel the lower third of each stalk. Heat oil in a pan. Sauté asparagus for 5–7 minutes over medium heat. Season with salt and pepper.

3. 3.

   Wash parsley, pat dry and chop. Peel garlic and finely mince. Whisk yogurt with parsley, garlic, lemon zest, juice and mustard into a sauce; season with salt, pepper and a pinch of cayenne pepper.

4. 4.

   Cut watercress from the bed. Arrange asparagus on plates and top with yogurt sauce, egg cubes and watercress.