Asparagus with tomato vinaigrette and egg

Ingredients for 4 servings:

• 1 ½ kg asparagus
• 2 eggs, hard-boiled, finely diced
• 3 tomatoes, finely diced
• 1 small onion(s), very finely diced
• ½ bunch dill, finely chopped
• ½ bunch chives, finely chopped
• 6 tbsp vinegar (white wine vinegar)
• 4 tbsp olive oil, sunflower oil also works
• some salt and pepper
• Sugar
• lemon juice
• butter

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 20 minutes

lukewarm as a main course or starter or cold as a salad

First, I boil the peeled asparagus in water as usual. I season the cooking water with sugar, salt, and a mild vinegar, and add a tiny knob of butter. While the asparagus is cooking, I prepare the ingredients. I dice the eggs, tomatoes, and onion, chop the herbs, and set everything aside. I make a vinaigrette from the vinegar, a pinch of sugar, and the oil, and season it with salt, pepper, and lemon juice. I add the herbs, tomatoes, and onions and mix lightly. I place the cooked asparagus on a large platter. Using a slotted spoon, I spoon the tomato and herb mixture onto the asparagus, and then add the chopped eggs. I pour in a little of the vinaigrette stock. The salad needs to sit for at least 15 minutes and is served lukewarm. Do not cover, or the tomatoes will become mushy! Serve with fresh potatoes, a light white wine, and smoked salmon.