Wild garlic gribiche with asparagus & new potatoes

Name: Wild garlic gribiche with asparagus & new potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Eggs (Gr. M); 1.5 kg white asparagus; 1 collar (approx. 60 g) Wild garlic; 2 TEASPOONS Mustard (room temperature); 1 TABLESPOON White wine vinegar; 200 ml good olive oil (room temperature); 2-3 TEASPOONS Capers; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 kg small new potatoes; 1/2 Organic Lemon; 7-10 Tbsp coarse pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Eggs (Gr. M)
1.5 kg white asparagus
1 collar (approx. 60 g) Wild garlic
2 TEASPOONS Mustard (room temperature)
1 TABLESPOON White wine vinegar
200 ml good olive oil (room temperature)
2-3 TEASPOONS Capers
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 kg small new potatoes
1/2 Organic Lemon
7-10 Tbsp coarse pepper

Directions

1
Boil the eggs hard for about 10 minutes, quench and let them cool down. Wash the asparagus, peel generously and cut off the woody ends.
2
Clean the wild garlic, removing coarse stalks. Wash the wild garlic, spin dry and chop. Peel and halve the eggs, remove the yolks and mash them with a fork. Mix thoroughly with mustard and vinegar and place in a tall mixing bowl.
3
Beat the oil very slowly with a hand blender in a thin stream. Add wild garlic and mix in briefly. Finely chop the capers and egg white and fold in. Season to taste with salt, pepper and 1 pinch of sugar.
4
Wash potatoes thoroughly and cook them covered with skin for about 20 minutes.
5
Wash lemon hot and cut into slices. Boil 2 l water with lemon slices and 1 teaspoon each of salt and sugar. Cover the asparagus and cook for 12-15 minutes.
6
Drain the potatoes, peel them as desired and season with salt and coarse pepper. Lift out the asparagus and let it drip off. Serve with wild garlic gribiche and potatoes.