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🍽️ Asparagus with Egg Vinaigrette

313 kcal · 30 min · 4 servings

Asparagus with Egg Vinaigrette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the eggs in a pot of boiling water.
  2. 2. Boil the eggs for 8 to 10 minutes until hard-boiled.
  3. 3. Remove the eggs and rinse them immediately under cold water to cool them down.
  4. 4. Thoroughly wash the asparagus.
  5. 5. Peel the white asparagus completely using a vegetable peeler.
  6. 6. Peel only the bottom third of the green asparagus.
  7. 7. Trim off the woody ends of the asparagus generously.
  8. 8. Place the peeled skins and trimmed ends of the white asparagus into a large pot.
  9. 9. Cover the asparagus scraps with plenty of water.
  10. 10. Season the water with half a teaspoon of salt and a pinch of coconut blossom sugar.
  11. 11. Bring the water to a boil.
  12. 12. Let the broth simmer covered on low heat for 20 minutes.
  13. 13. Peel the potatoes in the meantime.
  14. 14. Wash the peeled potatoes.
  15. 15. Cook the potatoes in a little water, covered, for 25 to 30 minutes until tender.
  16. 16. Wash the radishes.
  17. 17. Remove the green stems and the root end of the radishes.
  18. 18. Cut the radishes into thin matchsticks.
  19. 19. Wash the chives.
  20. 20. Shake the chives dry.
  21. 21. Cut the chives into fine rings.
  22. 22. Cut the cress directly from the bed using kitchen scissors.
  23. 23. Pour the asparagus water through a sieve to catch the broth.
  24. 24. Pour the caught broth back into the pot.
  25. 25. Bring the broth to a boil again.
  26. 26. Cook the white asparagus in it for 7 minutes.
  27. 27. Add the green asparagus and cook for another 4 to 5 minutes.
  28. 28. The asparagus should be cooked but still firm to the bite.
  29. 29. Place vinegar, salt, pepper, and mustard in a bowl.
  30. 30. Add 100 milliliters of the asparagus broth.
  31. 31. Whisk the mixture thoroughly with a whisk.
  32. 32. Add the oil and gently fold it in.
  33. 33. Peel the cooled eggs.
  34. 34. Chop the eggs coarsely.
  35. 35. Place the chopped eggs, radishes, chives, and cress in a bowl.
  36. 36. Pour the vinaigrette over the vegetables.
  37. 37. Gently fold everything together to mix the ingredients.
  38. 38. Season the vinaigrette with salt and pepper to taste.
  39. 39. Drain the cooked potatoes.
  40. 40. Lift the asparagus out of the broth using a slotted spoon.
  41. 41. Let the asparagus drain briefly.
  42. 42. Arrange the asparagus on plates.
  43. 43. Distribute the egg vinaigrette over the asparagus.
  44. 44. Serve the potatoes alongside.

Nutrition per serving