Asparagus \"Frankfurter Art\"

Name: Asparagus \"Frankfurter Art\"
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 2 Eggs; 2-3 Federation or pot of herbs (e.g. parsley, chives, chervil, cress); 300 g ripened cream; 4 TABLESPOONS Salad Mayonnaise; 1 TABLESPOON White wine vinegar; 200 g Farmer's ham in slices

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
2 Eggs
2-3 Federation or pot of herbs (e.g. parsley, chives, chervil, cress)
300 g ripened cream
4 TABLESPOONS Salad Mayonnaise
1 TABLESPOON White wine vinegar
200 g Farmer's ham in slices

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with 1 teaspoon sugar for 15-20 minutes
2
Hard boil eggs. Quench, peel and let them cool down. Wash herbs and pluck them from the stems or cut them roughly, cut cress from the bed. Puree everything with sour cream and mayonnaise. Season with vinegar, 1 pinch of sugar, salt and pepper. Coarsely chop the eggs and fold them in carefully
3
Drain the asparagus. Serve with the herb sauce and ham. Roast potatoes taste good with it