Green Asparagus en Papillote with Porched Egg

1. scrub potatoes and put on with lightly salted water. Cut asparagus ends into small pieces and peel off the lower third. Roughly chop or mince parsley, cut chives into rolls, chop cress. Coarsely chop oregano leaves. Then mix the kitchen herbs with the finely chopped garlic.

2. divide asparagus spears among the sheets, spoon kitchen herbs over them and top with large flakes of butter. Sprinkle with fleur de sel and season with pepper. Drizzle with olive oil. Pinch parchment paper over asparagus spears (a little air) then fold ends over to make 2 parcels. Cook in the stove at gas level 3-4 for 25 min.

3. boil the water for the eggs.

4. as soon as the potatoes are ready, drain and steam them, if necessary, brown them briefly in a little butter, then put them in the stove, which has been turned off in the meantime, with the asparagus spears and keep them warm until the eggs are cooked.

5. slide the beaten eggs with a ladle into the lightly salted and vinegared water and make them waxy or firmer as you like, in about 3 minutes.

6. serving: Put the asparagus on a plate together with the butter broth (mass as desired) and herbs, sprinkle with a little bit of lemon juice, add the steamed potatoes, arrange the porached eggs on the asparagus. Sprinkle everything again lightly with fleur de sel.

Our tip: It is best to use fresh herbs for a

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