Wild garlic gribiche with asparagus

Name: Wild garlic gribiche with asparagus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 2 Eggs (size M); 2 Federation Wild garlic; 3 TSP Mustard; 1 TABLESPOON Wine vinegar; 200 ml Olive oil; 2-3 TEASPOONS Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 800 g small, waxy potatoes; 1 untreated lemon; 1 TABLESPOON Butter

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg white asparagus
2 Eggs (size M)
2 Federation Wild garlic
3 TSP Mustard
1 TABLESPOON Wine vinegar
200 ml Olive oil
2-3 TEASPOONS Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
800 g small, waxy potatoes
1 untreated lemon
1 TABLESPOON Butter

Directions

1
Wash the asparagus, peel and cut off the woody ends. Cook eggs in boiling water for about 10 minutes, rinse in cold water and peel. Wash wild garlic, dab dry, remove coarse stalks and chop ##Ramson##.
2
Cut the eggs, take out the egg yolks and mash them on a small plate with a fork. Add mustard and vinegar and mix thoroughly. Put the egg yolk-mustard mixture and chopped wild garlic into a tall mixing bowl.
3
Gradually mix in the oil with the blender. ##capers## and egg whites chop and fold in. Season Gribiche with salt, pepper and 1 pinch of sugar. Wash potatoes thoroughly and cook in boiling water for about 20 minutes.
4
Boil 2 litres of water with 1 teaspoon of salt. Wash lemon hot, grate dry and cut into slices. Add 1 tablespoon of sugar and lemon slices to the water. Cook the asparagus for about 15 minutes. Drain and peel the potatoes.
5
Melt butter in a pot. Toss potatoes in it, season with salt and ##pepper##. Remove asparagus, drain and serve with potatoes and Gribiche.