Green and white asparagus salad

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• 2 eggs
• 1 tsp butter
• 1 ½ tsp sugar
• 1 tsp salt
• ½ bunch parsley, flat, finely chopped
• ½ bunch chives, cut into rolls
• ½ bunch dill, finely chopped
• 12 tbsp oil (grape seed or pumpkin oil)
• 4 tbsp white wine vinegar
• Salt
• black pepper, freshly ground

Instructions

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

Peel the white asparagus. Trim the ends of both asparagus varieties and cut into bite-sized pieces. In the meantime, hard-boil the eggs, cool, and finely chop. Heat water with butter, 1 teaspoon of sugar, and 1 teaspoon of salt in a pot. Add the white asparagus and cook for 3 minutes, then add the green asparagus and cook for another 3 minutes. Remove the asparagus, drain, and then lightly fry in 4 tablespoons of hot pumpkin seed oil. Make a vinaigrette with the remaining oil, white wine vinegar, 1/2 teaspoon of sugar, salt, pepper, and herbs. Arrange the asparagus on plates, sprinkle with the chopped egg, and drizzle with the vinaigrette. Serve.