in Germany

Lampertheim asparagus salad à la Grandma Marie

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Ingredients for 4 servings:

  • 1 kg asparagus, white
  • 4 eggs, boiled
  • 2 large onions, peeled, chopped
  • 200 ml sweet cream
  • Vinegar (not balsamic vinegar)
  • Oil (not olive oil)
  • pepper
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

classic and simple

Peel the asparagus and cook as desired (we like it cut into 2-3 cm pieces and almost raw). Peel and separate the boiled eggs. Finely chop the egg whites and pass the yolks through a sieve into a salad bowl. Mix with the remaining ingredients to make a marinade (we also only chop the onions very roughly). Stir in the slightly cooled asparagus pieces, let them sit for a moment, and serve lukewarm. Perfect with potato salad without mayonnaise, with all kinds of grilled food, rolled roasts, and much more. Tip: It also tastes delicious cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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