Asparagus dish with three sauces

Ingredients

Directions

1. 1

   For the chives-egg-cream, boil the eggs for about 6 minutes until soft. Quench, peel, halve. Remove the egg yolks, mix with 2 tbsp. warm water, mustard, vinegar and 1 pinch of salt. 1⁄8 l oil in a thin stream with a hand blender until you get a thick sauce.

2. 2

   Wash the chives, shake dry and cut into small rolls. Chop the egg white. Stir both into the sauce, season with salt and pepper.

3. 3

   Wash the asparagus. Peel white asparagus. Cut the woody ends off all the asparagus.

4. 4

   For the melted cherry tomatoes, wash the tomatoes, cut them in half. Peel onion and garlic, dice finely. Wash thyme, shake dry, chop. Grind bread finely in the universal chopper. Roast bread crumbs in a pot without fat.

5. 5

   Remove, mix with thyme. Heat 3 tablespoons of oil in a saucepan. Steam onion, garlic and tomatoes for about 10 minutes. Season with salt, pepper and 1 pinch of sugar.

6. 6

   Cover the white asparagus and cook in boiling salted water with 1 teaspoon of sugar for 12-15 minutes. Add the green asparagus and cook for 7-10 minutes.

7. 7

   For the nut butter chop nuts coarsely and roast them in a pan without fat. Add 125 g butter and brown lightly. Remove the asparagus and arrange with butter flakes if necessary. Fold thyme crumbs under the tomatoes.

8. 8

   Serve the sauces with the asparagus. Serve with: new potatoes and raw ham, e.g. cottage ham. Drink tip: fresh, dry white wine, e.g. a Sauvignon blanc.

Nutrition Facts

KCAL
870 kcal

CARBS
20 g

FATS
77 g

PROTEINS
17 g