Egg and asparagus salad

Ingredients for 8 servings:

• 500 g asparagus, white (Ø 16 – 20 mm) also asparagus pieces
• 1 tsp, leveled salt
• 1 tsp, heaped sugar
• 4 eggs, hard-boiled
• 1 small jar of pickled capers
• 1 tsp mustard, (onion)
• 1 tsp white wine vinegar, mild 5% acidity
• 1 pinch of salt
• 2 egg yolks
• 100 ml rapeseed oil, up to 150 ml
• 1 tbsp honey, acacia honey, alternatively bee honey or sugar
• 2 tsp dried herbs de Provence (adjust the amounts if using fresh herbs)
• 1 pinch(s) of pepper
• 1 pinch of chili salt
• 200 g whipped cream, sweet cream
• small bunch of chives, cut into fine rolls

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Classics – reinterpreted

Boil the eggs until al dente. Peel the asparagus, cut diagonally into 3 cm pieces, and cook in boiling, salted water for about 8 minutes until al dente (just put the lid on the pot, turn off the heat, and wait until the asparagus is cooked to the right consistency). Refresh the asparagus pieces in cold water. Peel the eggs. Drain the capers and rinse well under clean water. Mayonnaise/Dressing: Whisk the egg yolk(s), mustard, vinegar, salt, and honey together in a blender (hand blender), adding a little oil at a time (a little at a time) until the mixture forms a smooth, creamy mayonnaise. The amount of oil added can determine or influence the consistency of the mayonnaise—less oil = runnier, more oil = stiffer. The important thing is that all ingredients are at the same temperature. Once the mayonnaise has thickened, stir in the herbs, chili salt, and sweet cream. Cut the peeled eggs into approximately 4-5 mm thin slices (using an egg slicer or similar). Arrange approximately ¾ of the sliced ​​eggs, the cooled asparagus pieces, and the capers in a suitable dish/bowl (salad bowl). Pour the mayonnaise over the eggs and let it soak in briefly. Mix everything carefully, or just fold in the mayonnaise lightly. Season again with salt and pepper. Place the remaining egg slices on top and sprinkle with chives just before serving. Tip: This mayonnaise also works well in a QuickChef (TW)!