Cold Variants of the Asparagus Spear

Strip asparagus thinly from the skin, cut a little bit small at the bottom and cook in light salted water with a little bit of butter until al dente. Cool the asparagus spears, arrange them and pour the salad dressing made of fruit vinegar, oil, chopped herbs and young onion and the boiled and chopped egg, seasoned with salt and pepper. Garnish with diced tomatoes and sprinkle with cress.

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