White and Green Asparagus with Tartar Sauce

Ingredients

• 600 g green asparagus
• 600 g white asparagus
• 1 tsp salt
• a pinch of sugar
• 1 tsp butter
• 1 untreated lemon (sliced)
• 2 hard‑boiled eggs
• 1 Shallot
• 2 small pickles (with pickle brine)
• 2 tbsp capers
• 5 tbsp mayonnaise
• 3 tbsp Plain yogurt
• 1 Garlic clove
• 0.5 bunch Chives
• Pepper (from the grinder)

Instructions

1. 1.

   Peel the white asparagus completely and for the green asparagus only peel the lower third, cut off the woody ends and place the spears in a water‑filled terracotta pot. Sprinkle with a little salt and sugar, dot with butter pieces and top with lemon slices. Seal the pot and put it into the cold oven. Bake at 200 °C with upper and lower heat; cook the green asparagus for about 40 minutes and the white asparagus for about 50 minutes.

2. 2.

   Meanwhile, peel and finely dice the shallot for the sauce. Peel the eggs and finely chop the pickles and capers. Whisk mayonnaise with yogurt, fold in the pickles, capers, eggs and shallot, season with 1–2 tbsp pickle brine, salt and pepper. Peel the garlic and press it into the sauce. Wash the chives, cut into rings and stir them in. Arrange the asparagus on plates and drizzle with the sauce before serving.