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🍽️ Asparagus with Egg and Chive Dressing

250 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• 1 untreated lemon
• 1 tbsp sugar
• 1 tbsp butter
• salt
• 2 eggs
• 0.25 bunch chives
• 2 shallots
• 5 tbsp olive oil
• 1 tbsp lemon juice
• white pepper (from the mill)

Instructions

1. 1. Peel the asparagus and cut off the woody lower ends.
2. 2. Fill a pot with water, add a halved lemon, some sugar, butter, and salt, and bring it to a boil.
3. 3. Place the asparagus into the boiling water.
4. 4. Reduce the heat to low and let the asparagus cook covered for about 20 minutes.
5. 5. Place the eggs in another pot of boiling water and boil them for 8 minutes until hard-boiled.
6. 6. Drain the water from the eggs and rinse them immediately with cold water to stop the cooking process.
7. 7. Peel the cooled eggs and chop them finely.
8. 8. Rinse the chives briefly, shake them dry, and cut them into small rings.
9. 9. Peel the shallots and chop them finely.
10. 10. Heat 1 tablespoon of oil in a pan and sauté the shallots until translucent.
11. 11. Remove the pan from the heat and let the shallots cool down.
12. 12. Mix the chopped eggs, chives, cooled shallot mixture, some oil, and lemon juice in a bowl.
13. 13. Season the mixture with salt and pepper to taste.
14. 14. Remove the asparagus from the cooking water and let it drain well.
15. 15. Warm the serving plates.
16. 16. Arrange the asparagus on the warmed plates.
17. 17. Drizzle the asparagus with the egg and chive dressing.
18. 18. Serve the dish with baguette on the side if desired.

Nutrition per serving

• kcal: 250
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 11 g