Wild garlic gribiche with asparagus and new potatoes

1.

Boil the eggs for approx. 10 minutes, quench and let them cool. Wash the asparagus, peel generously and cut off the woody ends.

2.

Clean the wild garlic, removing the coarse stalks. Wash the wild garlic, spin dry and chop. Peel the eggs, cut in half, remove the yolks and mash them with a fork. Mix thoroughly with mustard and vinegar and pour into a tall mixing bowl.

3.

Very slowly beat the oil in a thin stream with the hand blender. Add wild garlic and mix in briefly. Capers and egg white finechop, fold in. Season to taste with salt, pepper and a pinch of sugar.

4.

Wash the potatoes thoroughly and cover with the skin and cook for about 20 minutes.

5.

Wash the lemon with hot water and cut into slices. Boil 2 liters of water with lemon wedges and 1 teaspoon each of salt and sugar. Cover and cook the asparagus for 12–15 minutes.

6.

Drain the potatoes, peel them to taste and season with salt and coarse pepper. Lift out the asparagus and drain. Serve with the wild garlic gribiche and the potatoes.