Summary

Ingredients

• 1 ½ kg asparagus
• 2 egg (s), hard-boiled, finely diced
• 3 tomato (s), finely diced
• 1 small onion (s), very finely diced
• 0.5 ½ bunch dill, finely chopped
• 0.5 ½ bunch chives, finely chopped
• 6 tablespoon vinegar (white wine vinegar)
• 4 tablespoon olive oil, sunflower oil is also possible
• some salt and pepper
• sugar
• Lemon juice
• butter

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Instructions

1. First I cook the peeled asparagus in water as usual. I taste the cooking water for the asparagus with sugar, salt and a mild vinegar and add a really small piece of butter to the cooking water. While the asparagus is cooking, I prepare the ingredients.
2. I dice the eggs, tomatoes and onions, chop the herbs and put everything aside.
3. I make a vinaigrette from vinegar, a pinch of sugar and the oil and season it with salt, pepper and lemon juice. I add herbs, tomatoes and onions and stir only lightly.
4. I put the cooked asparagus on a large platter. With a slotted spoon I put the tomato and herb mixture on the asparagus and only now the chopped eggs. I pour in a little bit of the stock of the vinaigrette.
5. The salad has to steep for at least 1/4 hour and is eaten lukewarm. Do not cover or the tomatoes will be mushy!
6. It goes well with fresh potatoes, a light white wine and smoked salmon.