White Asparagus with Egg Sauce

Ingredients

• 1 kg white asparagus
• 2 bunches spring onions
• 4 tbsp butter
• 1 bunch chives
• 0.5 head of escarole
• 2 hard‑boiled eggs
• 2 tbsp wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper
• 6 slices smoked duck breast fillet

Instructions

1. 1.

   Prepare the asparagus according to the base recipe. Wash the spring onions, trim the ends and cut them diagonally into rings. Slice the chives into rolls. Heat the butter, then sauté both vegetables while stirring.

2. 2.

   For the salad, tear the escarole leaves into bite‑size pieces. Peel and chop the eggs. Whisk together vinegar, oil, salt and pepper to make a dressing and drizzle it over the salad. Sprinkle with the eggs and add the smoked duck breast slices. Top the asparagus with the spring onions.