'Frankfurter Style' asparagus

For 4 people
  • 2 kg white asparagus
  • Salt
  • Sugar
  • Pepper
  • 2 Eggs
  • 2-3 Bund or a pot of herbs (e.g. B. parsley, chives, chervil, cress)
  • 300 g sour cream
  • 4 EL Salad Mayonnaise
  • 1 EL white wine vinegar
  • 200 g Sliced ​​country ham
45 minutes
Wash and peel the asparagus and cut off the woody ends. Cover the asparagus in boiling, slightly salted water with 1 teaspoon of sugar and cook for 15-20 minutes
Boil the eggs hard. Quench, peel and let cool. Wash the herbs and pluck or roughly cut from the stems, cut the cress from the bed. Puree everything with sour cream and mayonnaise. Season with vinegar, a pinch of sugar, salt and pepper. Roughly chop the eggs and carefully fold in.
Drain the asparagus. Serve with the herb sauce and ham. Roasted potatoes are also tasty
1 person approx.:
  • 360 kcal
  • 1510 kJ
  • 25 g protein
  • 22 g fat
  • 13 g carbohydrates


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