Green asparagus with potatoes, egg and homemade mayonnaise

Ingredients for 2 servings:

• 1 bunch of green asparagus
• 2 large potatoes
• Salt
• 4 eggs
• 1 egg yolk
• 5 tbsp olive oil
• 2 dashes lemon juice
• 1 handful of chives, chopped
• salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian, paleo, natural ingredients, gluten-free, lactose-free

Cook the potatoes until al dente. Quarter them, sprinkle with salt, and bake for another 10 minutes in the oven at medium temperature (approx. 160-175°C top/bottom heat). Meanwhile, trim the asparagus, trim the ends, and simmer in salted water with a squeeze of lemon juice for 5 minutes. Place the eggs (room temperature!) in boiling water and cook for 6 minutes – this is how I find them soft-boiled. For the mayonnaise, beat the egg yolks vigorously and slowly add the oil. Add a generous squeeze of lemon juice, a little salt, and chives to taste. Coat the asparagus in mayonnaise and arrange the potatoes and eggs on top.