Meyerling's egg salad

Ingredients for 6 servings:

• 10 eggs
• 1 jar asparagus
• 150 g mushrooms, brown
• 2 tbsp mayonnaise
• 1 tsp curry powder
• salt and pepper
• 1 bunch of chives
• 1 handful of cress
• 1 spring onion(s)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Hard-boil the eggs (if they’re small, use 12), rinse, and cut into thin strips. Drain the asparagus, reserving some of the asparagus stock. Cut the whole stalks into small pieces and finely dice the mushrooms. Dice the spring onion and finely chop the chives. Combine all the ingredients and stir the mayonnaise with a little of the asparagus stock until smooth. Season to taste. Gently mix everything together and add the cress.