Asparagus salad

Ingredients for 4 servings:

• 1 kg asparagus, spears or broken
• ½ cup sour cream
• 6 eggs
• 2 tbsp oil
• 2 tbsp vinegar (herbal)
• Salt
• butter
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Durrehäver (Dudenhöfener) style

Boil the eggs hard. Peel the asparagus, cut it into approximately 4 cm pieces, and cook it in salted water with butter and sugar until soft. For the sauce, combine the sour cream with oil and vinegar. Season with plenty of salt. Then break the eggs 2-3 times with an egg separator, add them to the salad, and mix well. Finally, fold in the asparagus. Let the salad marinate for at least 2 hours. Stir occasionally and season with salt if desired. It’s a great side dish for barbecues or with fried fish. Dudenhofen is a district of Rodgau. People from Durrehäver and Giesemer (Jügesheim) don’t usually like each other, but this recipe is really great. I have to admit, without envy.