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🍽️ White Asparagus with Egg Dressing

308 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg white asparagus
• salt
• 1 pinch sugar
• 1 tbsp butter
• 8 tbsp vegetable oil
• 4 tbsp wine vinegar
• pepper (from the mill)
• 1 pinch sugar
• 1 shallot
• 0.5 bunch parsley
• 1 hard-boiled egg
• 2 tomatoes

Instructions

1. 1. Peel the asparagus carefully, trim the ends, and cook it in boiling salted water with a pinch of sugar and some butter for about 18 minutes. Then remove and drain well.
2. 2. Peel the cooked egg and chop it finely.
3. 3. Peel the shallot and chop it finely.
4. 4. Wash the tomatoes, quarter them, remove the seeds, and cut into small pieces.
5. 5. For the dressing, mix the oil with the vinegar and season with a pinch of sugar, salt, and pepper. Wash the parsley, dry it, chop it finely, and stir it into the vinaigrette together with the shallots and tomatoes.
6. 6. Arrange the lukewarm asparagus on a serving plate. Drizzle the dressing over it and sprinkle with the chopped egg.

Nutrition per serving

• kcal: 308
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 11 g