Potatoes, Egg and Asparagus

Name: Potatoes, Egg and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 40 g soft butter; 1 kg white asparagus; Salt; a pinch of sugar; 2 Spring Onions; 2 hard‑boiled eggs; 2 tbsp lemon juice; 1 tsp Honey; 2 tbsp white wine vinegar; 5 tbsp Rapeseed Oil; black pepper (freshly ground); 1 tbsp freshly chopped marjoram

Prep: 15min

| Servings: 4 | Cook: 30min

Potatoes, egg and asparagus is a recipe with fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

40 g soft butter
1 kg white asparagus
Salt
a pinch of sugar
2 Spring Onions
2 hard‑boiled eggs
2 tbsp lemon juice
1 tsp Honey
2 tbsp white wine vinegar
5 tbsp Rapeseed Oil
black pepper (freshly ground)
1 tbsp freshly chopped marjoram

Instructions

1.
Preheat the oven to 200°C fan‑forced. Line a baking sheet with foil and lightly butter it.
2.
Peel the asparagus and arrange on the sheet. Cover with the remaining butter, sprinkle with salt and sugar, then cover with foil. Seal tightly and bake for about 30 minutes in the oven.
3.
Wash, trim and slice the spring onions into thin rings. Peel and finely chop the eggs. Whisk together lemon juice, honey, vinegar and oil; season with salt and pepper. Fold the spring onions, egg and marjoram into the dressing.
4.
Remove the asparagus from the sheet and arrange on plates. Drizzle the dressing over the asparagus and serve immediately.
5.
Serve with potatoes if desired.