Lukewarm asparagus salad with egg and chive vinaigrette

Ingredients for 2 servings:

• 1 kg asparagus
• 2 eggs
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 tbsp mustard
• ½ bunch chives, finely chopped
• salt and pepper
• Sugar
• Vegetable broth, granulated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus and cut into bite-sized pieces. Bring to a boil in plenty of water with salt, sugar, and a little granulated stock, then remove from the heat and let stand for 10-12 minutes. Boil the eggs until hard-boiled. Mix the vinegar with salt, sugar, pepper, oil, and mustard to make a vinaigrette. Cut the egg whites into small cubes and press the egg yolks through a sieve. Add the chives, egg white cubes, and egg yolk to the vinaigrette and mix. Remove the asparagus from the stock with a slotted spoon, drain slightly, and gently toss with the vinaigrette. Let the salad stand for a moment and serve while still lukewarm. The salad is delicious on its own or with any kind of ham.