Asparagus Frankfurt style

Name: Asparagus Frankfurt style
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g baby potatoes; 4 Eggs (size M); 1 kg white asparagus; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 1 collar K; 1 Beet Cress; 100 g Salad Mayonnaise; 300 g Whole milk yoghurt; 1 TEASPOON medium hot mustard; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 200 g Sliced cottage ham

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g baby potatoes
4 Eggs (size M)
1 kg white asparagus
7-10 Tbsp Sugar
7-10 Tbsp Salt
1 collar K
1 Beet Cress
100 g Salad Mayonnaise
300 g Whole milk yoghurt
1 TEASPOON medium hot mustard
7-10 Tbsp white pepper
2 TABLESPOONS Oil
200 g Sliced cottage ham

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Boil eggs in boiling water for about 10 minutes until hard. Quench eggs under cold water, peel, halve and let them cool down.
2
Drain the potatoes, rinse with cold water and peel. Wash and peel the asparagus and cut off the woody ends. Cook the asparagus for 15-20 minutes in boiling salt-sugar water. For the sauce, wash the herbs, dab dry and chop very finely except for some cress for garnishing.
3
Pass 3 egg yolks through a sieve. Finely chop the egg white. Mix mayonnaise, yoghurt, egg yolks and mustard. Stir in egg whites and herbs. Season to taste with sugar, salt and pepper.
4
Heat the oil in a frying pan and fry the potatoes for about 5 minutes, turning them until golden brown. Season with salt. Drain the asparagus and let it drain. Chop remaining egg yolk. Arrange asparagus with green sauce, potatoes and ham.
5
Serve sprinkled with egg yolk and cress.