Colorful asparagus vegetables with eggs and béarnaise sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Peel and wash the carrots, cut them lengthwise into slices and then into sticks about 5 cm long. Clean and wash the mangetouts.

2. 2

   Cook the asparagus in plenty of boiling salted water with a pinch of sugar for about 15 minutes. Add the carrots and mangetouts to the asparagus about 5 minutes before the end of the cooking time. Hard boil the eggs in boiling water for about 10 minutes.

3. 3

   Melt the butter sauce in 1/8 litre asparagus stock, stirring constantly, and bring to the boil briefly. Remove the pot from the stove and stir for about 1/2 minute. Quench eggs cold, peel and halve. Heat butter and toss drained vegetables in it.

4. 4

   Arrange the vegetables with some sauce on a plate. Remaining sauce extra is enough. Wash the cress, dab dry, cut from the bed and place on vegetables and the sauce. With coarse Pf