Ingredients (for 4 persons)
1 kg /2,2 lb asparagus
Sauce:
4-5 hard boiled eggs
100 ml/3,4 oz wine vinegar
100 ml/3,4 oz water
1 teaspoon sugar
1 teaspoon mustard
100 ml/3,4 oz oil
pepper
twig of parsley
twig of dill
chives
100 ml/3,4 oz sour cream
Preparation
1. Peel the asparagus and cut off the woody ends. Tie spears together with a string and put them standing upright in a cooking vessel filled with boiling salted water. Water should reach the middle of spears, so that the tougher bottom of the spears can cook thoroughly in boiling water, while thinner delicate tips are lightly steamed. Cook them for 10 to 15 minutes, until the woody ends are tender. Take them out, dry them and cool down.
2. Sauce preparation: mix water and vinegar, add sugar. Boil it shortly and cool down.
3. Meanwhile, chop eggs and parsley and finely slice chives and dill.
4. When water-vinegar mix is cooled down, add mustard, oil, chopped eggs, parsley, dill and chives. Then add sour cream, mix everything and add pepper and salt to taste.
5. Leave the sauce somewhere cold 1-2 hours.
Serving
Sort cooked asparagus on a plate and pour the sauce over them. If you prefer, you can decorate them with slices of ham and hard boiled eggs.
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