Summary

Ingredients

• 12 stalks asparagus, white
• 12 stalks asparagus, green
• 8 cloves garlic
• 200 ml olive oil
• 50 ml vinegar
• 2 tablespoon lime juice
• 6 drops Worcester sauce
• 1 bunch parsley, smooth
• 1 pinch (s) salt
• 4 egg (s), hard-boiled

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Instructions

1. Peel the garlic and blanch for 1 minute, pour cold water over it and then mash it with salt and parsley. Mix together the olive oil, vinegar, lime juice, Worcester sauce and the garlic paste. Pour everything into a screw-top jar or similar container and place in the refrigerator overnight.
2. Boil the eggs hard and let them cool. Then peel and finely chop. Peel the white asparagus and cook for about 15-20 minutes. Cut the ends of the green asparagus and cook for about 10 minutes.
3. Now alternately lay the green and white asparagus next to each other - as if woven - so that a square is created. Scatter the chopped eggs over it and pour the dressing over it. It is a feast for the eyes and the palate.