Asparagus – Eggs – Salad

Ingredients for 4 servings:

• 400 g asparagus (fresh or from a jar)
• 1 jar white wine
• 1 cup vegetable broth
• ½ lemon(s) (juice only)
• 1 tbsp butter or margarine
• 100 g mushrooms (fresh)
• 1 lemon(s) (juice only)
• 4 spring onions
• 2 tomatoes
• 6 eggs (hard boiled)
• 1 box of cress
• 1 natural yogurt
• 1 cup mayonnaise
• 50 ml orange juice
• 2 tbsp mustard (medium hot)
• 4 cl eggnog
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of sugar
• Pepper, white, from the mill
• Herb sprigs for garnishing

Instructions

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

Peel the asparagus thinly and trim off the woody ends. Cut into wafer-thin slices. Heat the white wine, vegetable stock, lemon juice, and butter or margarine in a saucepan and briefly blanch the asparagus slices. Remove and drain well. Sort and wash the mushrooms, slice them, and drizzle with lemon juice. Clean the spring onions and cut into thin strips. Peel and deseed the tomatoes, and cut into thin strips or cubes. Cut the hard-boiled eggs into eighths. Sort and wash the cress, and drain well. Place the salad ingredients in a bowl and mix everything thoroughly and carefully. For the dressing, mix the yogurt, mayonnaise, orange nectar, mustard, and advocaat in a bowl. Season well with salt, pepper, cayenne pepper, and sugar, and use to dress the salad. Arrange the salad in decorative bowls, garnish with herb sprigs and serve immediately.