Asparagus with salmon and egg

Ingredients for 4 servings:

• 12 stalk(s) asparagus, white or green, alternatively 5 – 7 small stalks per person
• 1 tsp, heaped butter
• 1 pinch(s) of sugar
• 100 g smoked salmon, maybe a little more
• 2 eggs, hard-boiled
• 1 tsp, heaped butter
• 4 tbsp cooking water from the asparagus
• 1 tsp Balsamic vinegar Bianco
• 2 tbsp oil
• ½ tsp mustard
• some herbs, e.g. dill, parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Trim the ends of the asparagus and peel the thick stalks. Bring a pot of water with salt, sugar, and butter to a boil and cook the asparagus until soft. For the vinaigrette, melt the butter in the asparagus water and let it cool. Meanwhile, arrange the smoked salmon nicely on the plates. Peel and dice the eggs. Place the cooled asparagus-butter water, vinegar, herbs, mustard, and spices in a mixing bowl. Beat the ingredients with a hand blender, slowly adding the oil until creamy. Season the vinaigrette to taste. Serve the asparagus spears, warm or cold, on the plates with the salmon, pour the sauce over the asparagus, and garnish with the diced eggs.