Asparagus with egg sauce

Ingredients for 2 servings:

• 1 kg asparagus
• 700 g potatoes, new
• 1 bunch of chives
• 6 eggs
• 120 ml sunflower oil
• 2 tbsp mustard, medium hot
• 1 tsp sugar
• 1 pinch of salt
• 1 tbsp white wine vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Recipe from Mama, refined by Jo

For the egg sauce, boil 4 eggs hard. In the meantime, crack 2 eggs into a bowl and beat with a mixer until frothy. Slowly add the oil while stirring constantly. Add the mustard, salt, sugar, and vinegar and season to taste. Chop the chives and add them. Peel the boiled eggs, cut them into 1 cm pieces, and add them. Peel the asparagus and cook them with a little butter and a teaspoon of sugar in 1 liter of water for about 10 minutes. Wash and brush the potatoes and cook them with the skin on. Tip: If you then boil the asparagus peels in the asparagus water for 10 minutes, you have a good basis for a delicious asparagus soup.