Spring in Germany means one thing: asparagus season, or Spargelzeit. Germans are obsessed with asparagus, which is often called the “vegetable of kings” or even “white gold” when the particular white variety comes into season at farmers market stalls. Typically, asparagus is served with butter and ham, or with hollandaise sauce – but its preparations are almost unlimited. This is a spring salad of tender asparagus with a creamy green herb dressing topped with finely chopped egg.
400 g fresh asparagus
1 tablespoon vinegar
2 tablespoons cream
3 tablespoons canola oil
1 hard-boiled egg
- Peel asparagus and cut into pieces about 5 cm long. Place in saucepan and cover with water. Add a pinch of salt and pepper and cook for about 10 to 12 minutes. The asparagus should still be a little crunchy. Drain asparagus and keep the stock.
- Blend 4 tablespoons of stock, vinegar, cream and oil, add freshly-ground black pepper, mix in chopped herbs. Pour mixture over warm asparagus and sprinkle with finely-chopped egg.