Roasted green asparagus with egg vinaigrette – simple spring recipe

How to prepare

The green asparagus does not need to be peeled, but the lower, woody ends should be trimmed.

Now you can fry the asparagus with the garlic paste in a large pan, turning frequently. This takes about 10 minutes. Green asparagus has thinner stalks than white asparagus and therefore cooks faster.

Now place the eggs in boiling water for about 7 minutes. Meanwhile, peel the shallot and finely chop the cucumber, radish, shallot, and herbs.

The yogurt is seasoned with salt, pepper and a dash of white vinegar.

Once the eggs are hard-boiled, they are briefly cooled and also cut into small pieces.

Loosely mixed with the remaining ingredients, the egg salad later garnishes the garlic asparagus on the plate.

Good to know
If an egg accidentally cracks open during cooking, it will quickly spill into the boiling water. This can be prevented by adding a little vinegar to the boiling water. The vinegar accelerates the coagulation of the egg white, causing the egg to essentially reseal itself.