Green Asparagus Salad with Herb Sauce

Rinse the asparagus spears and remove the peel from the lower third, cook in boiling hot salted water with a little butter for 10 to 15 minutes until al dente, remove the asparagus spears, drain well and arrange on a flat dish. For the herb sauce, chop the onions, mix with vinegar, oil, chopped salt, pepper, herbs and sugar and season. Pour the sauce over the asparagus while it is still warm. Finely mash the hard-boiled egg yolks with a fork or pass them through a sieve and arrange them together with the lettuce and chives on the lettuce, let everything sit for a few minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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