Green asparagus with waxy soft egg and lemon-almond mayonnaise

Name: Green asparagus with waxy soft egg and lemon-almond mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g ground almonds; 1 Lemon; 2 Egg yolk (size M); 1 TEASPOON Mustard; 1/2 TEASPOON Turmeric; 100 ml Oil; 7-10 Tbsp Salt; 2 kg green asparagus; 4 Eggs (size M); 4 discs farmhouse bread; 2 stem(s) Basil; 2 stem(s) Dill; 1 bed of red cress or sprouts, e.g. red daikon cress or red radish sprouts; 25 g Butter; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g ground almonds
1 Lemon
2 Egg yolk (size M)
1 TEASPOON Mustard
1/2 TEASPOON Turmeric
100 ml Oil
7-10 Tbsp Salt
2 kg green asparagus
4 Eggs (size M)
4 discs farmhouse bread
2 stem(s) Basil
2 stem(s) Dill
1 bed of red cress or sprouts, e.g. red daikon cress or red radish sprouts
25 g Butter
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Roast the almonds lightly in a pan, take them out and let them cool down. Halve the lemon and squeeze the juice of one half. Use the rest of the lemon for other purposes. Mix egg yolks, almonds, 1 tbsp. lemon juice, mustard and turmeric.
2
Slowly stir in the oil. Season lemon mayonnaise with salt and lemon juice and chill. If the mayonnaise is too thick, stir in a few drops of cold water.
3
Wash the asparagus and cut off the woody ends. Cook the asparagus in salted water for about 8 minutes until al dente. Boil eggs in boiling water for 6-7 minutes until soft. Heat up the grill pan and spread a thin layer of oil on it.
4
Roast the slices of bread for about 5 minutes while turning.
5
Wash the herbs and shake dry. Coarsely chop basil leaves and dill flags. Cut sprouts from the bed. Drain eggs, quench and peel. Drain asparagus. Melt the butter in a pan and toss the asparagus briefly.
6
Season with salt and some pepper and arrange on plates. Add some lemon mayonnaise and sprinkle with herbs and cress. Halve the eggs and arrange them on top. Add bread and the rest of the sauce.