Asparagus sauce on spoon: herb sauce with chopped egg (Frankfurter green sauce type)

Name: Asparagus sauce on spoon: herb sauce with chopped egg (Frankfurter green sauce type)
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 large bunch of mixed herbs (e.g. parsley, chives, dill, chervil, pimpernelle, borage); 1 TEASPOON White wine vinegar; 2 TABLESPOONS Oil; 300 g ripened cream; 150 g Whole milk yoghurt; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 large bunch of mixed herbs (e.g. parsley, chives, dill, chervil, pimpernelle, borage)
1 TEASPOON White wine vinegar
2 TABLESPOONS Oil
300 g ripened cream
150 g Whole milk yoghurt
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Wash herbs, shake dry and chop coarsely. Puree vinegar, oil, sour cream, yoghurt, milk and herbs with the blender. Season to taste with salt, pepper and sugar.
2
Take out the eggs and quench them in cold water. Peel and chop the eggs and fold them into the sauce.