White Asparagus with Egg Dressing

Ingredients

• 1.5 kg white asparagus
• Salt
• 1 pinch sugar
• 1 tbsp butter
• 8 tbsp plant oil
• 4 tbsp wine vinegar
• Pepper (freshly ground)
• 1 pinch sugar
• 1 Shallot
• 0.5 bunch Parsley
• 1 hard‑boiled egg
• 2 Tomatoes

Instructions

1. 1.

   Peel the asparagus thoroughly, trim the ends and cook in boiling salted water with a pinch of sugar and butter for about 18 minutes. Remove and drain well.

2. 2.

   Peel the egg and chop it.

3. 3.

   Peel the shallot and dice finely.

4. 4.

   Wash the tomatoes, quarter them, remove seeds and cut into small cubes.

5. 5.

   For the sauce whisk oil with vinegar and season with a pinch of sugar, salt, and pepper. Wash parsley, shake dry, finely chop, and mix with the shallots and tomatoes into the sauce.

6. 6.

   Arrange the warm asparagus on a plate. Drizzle the vinaigrette over the asparagus and sprinkle with chopped herbs.