Summary

Ingredients

• g 1,000 asparaus heads or asparaus as thick as a finer, cut into pieces approx. 5 cm lon
• 750 g beef (beef brisket)
• 4 carrot (s)
• 1 large onion (s)
• 4 bay leaves
• 10 juniper berries
• salt and pepper

For the sauce:

• 2 egg (s), hard-boiled and diced
• 2 pickled cucumber (s), finely diced
• Wild garlic, parsley, chives
• 2 tablespoon mayonnaise, lean from Miracle Wip
• 4 tablespoon cream cheese, 0.2% fat
• 4 tablespoon quark, 0.2% fat
• 4 tablespoon yogurt, 0.1% fat
• salt and pepper
• Spring onions)
• cress
• Vinegar, cucumber vinegar or white, mild balsamic vinegar

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Instructions

1. Place the beef brisket with the root vegetables and the spices in cold water, bring to the boil and cook for about 1 1/2 hours.
2. Take the meat out of the broth, let it cool, cut it overnight and cut it into approx. 5 mm thick slices, then cut them into 1 cm wide strips.
3. Weigh the wild garlic, parsley, chives finely, stir a sauce with the mayonnaise, cream cheese, quark, yoghurt, chopped eggs and chopped gherkins as well as salt + pepper and a touch of vinegar.
4. Boil the asparagus heads or asparagus sections in water with salt, sugar and a piece of butter until al dente, remove from the stock and drain. Mix with the sliced beef and sauce while still warm. Garnish with plenty of cress and spring onions (cut into thin strips). Serve with or without bread. Without bread approx. 5 points (WW)