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🍽️ White and green asparagus with homemade tartar sauce

311 kcal · 30 min · 4 servings

Ingredients

• 600 g green asparagus
• 600 g white asparagus
• 1 tsp salt
• 1 pinch sugar
• 1 tsp butter
• 1 untreated lemon (sliced)
• 2 hard-boiled eggs
• 1 shallot
• 2 small gherkins (with pickle juice)
• 2 tbsp capers
• 5 tbsp mayonnaise
• 3 tbsp plain yogurt
• 1 clove garlic
• 0.5 bunch chives
• pepper (from a mill)

Instructions

1. 1. Peel the white asparagus completely and the green asparagus only on the bottom third.
2. 2. Cut off the woody ends from all stalks.
3. 3. Place the asparagus stalks in a clay pot that has been rinsed with water.
4. 4. Sprinkle some salt and sugar over the asparagus.
5. 5. Place small cubes of butter on top of the asparagus.
6. 6. Place lemon slices on top.
7. 7. Close the pot with a lid.
8. 8. Place the pot into a cold oven.
9. 9. Set the oven to 200 degrees Celsius with top and bottom heat.
10. 10. Cook the green asparagus for about 40 minutes.
11. 11. Cook the white asparagus for about 50 minutes.
12. 12. Peel the shallot in the meantime.
13. 13. Dice the shallot finely.
14. 14. Peel the eggs.
15. 15. Finely chop the eggs.
16. 16. Finely chop the pickles.
17. 17. Finely chop the capers.
18. 18. Mix the mayonnaise with the yogurt.
19. 19. Fold in the chopped pickles, capers, eggs, and shallot into the mayonnaise-yogurt mixture.
20. 20. Season the sauce with one to two tablespoons of pickle juice.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Peel the garlic.
23. 23. Press the garlic directly into the sauce.
24. 24. Wash the chives.
25. 25. Cut the chives into small rings.
26. 26. Stir the chives into the sauce.
27. 27. Plate the asparagus.
28. 28. Drizzle the tartar sauce over the asparagus.
29. 29. Serve the dish.

Nutrition per serving

• kcal: 311
• Protein: 11 g · Fett/Fat: 25 g · Carbs: 10 g