Summary

Ingredients

• 1 kg asparagus
• 2 egg (s)
• 2 tablespoon white wine vinegar
• 4 tablespoon olive oil
• 1 tablespoon mustard
• 0.5 ½ bunch chives, finely chopped
• salt and pepper
• sugar
• Vegetable broth, grained

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Instructions

1. Peel the asparagus and cut into bite-sized pieces. Bring to the boil with salt, sugar and a little granular broth in plenty of water, remove from heat and let steep for 10-12 minutes.
2. Hard boil the eggs.
3. Mix vinegar with salt, sugar and pepper, oil and mustard to make a vinaigrette. Cut the egg white into small cubes, press the egg yolks through a sieve. Add the chives, egg white cubes and egg yolks to the vinaigrette and stir.
4. Lift the asparagus out of the stock with a slotted spoon, allow to drain slightly and mix gently with the vinaigrette. Let the salad stand briefly and serve while it is still lukewarm.
5. The salad tastes good on its own or with ham of any kind.