Egg and asparagus salad

Ingredients for 4 servings:

• 1 kg asparagus, white
• some salt
• 1 tsp sugar
• 4 eggs
• 1 can of mandarin oranges (314 g)
• 1 bunch of spring onions
• 5 tbsp mayonnaise
• 5 tbsp cream
• 1 tbsp powdered sugar
• 1 tbsp mustard, medium hot
• n. B. Salt
• e.g. pepper, white
• 1 tbsp lemon juice
• 1 garlic clove(s)
• some basil leaves

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Peel and trim the asparagus, and cut into 5 cm long pieces. Bring water with salt and sugar to a boil and cook the asparagus until slightly tender. Let it cool on kitchen paper. Hard-boil the eggs. Drain the mandarins. Trim the spring onions and slice them finely. For the dressing, mix the mayonnaise, cream, powdered sugar, mustard, salt, pepper, and lemon juice until smooth. Peel and crush the garlic clove and chop the basil. Mix both ingredients into the dressing. Peel and slice the eggs. Place the asparagus, onion rings, mandarins, and eggs in a bowl, pour the dressing over them, and mix gently. Serve with fresh farmhouse bread and tomatoes.