Warm asparagus with sprout and egg vinaigrette

Ingredients for 4 servings:

• 2 kg asparagus, white
• some salt
• some sugar
• some lemon juice
• some butter
• 4 m.-sized eggs
• ½ bunch chives
• 125 g mung bean sprouts
• 2 tbsp soy sauce
• 1 tbsp sesame oil, roasted
• some black pepper, freshly ground
• e.g. chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Wash and peel the asparagus, and trim off the woody ends. Bring a large pot of water with a little salt, sugar, lemon juice, and butter to a boil. Add the asparagus, cover, and simmer over low heat for 15 to 20 minutes. Cooking time may vary depending on the thickness of the asparagus spears, so check the asparagus is cooked after 12 minutes. Meanwhile, hard-boil the eggs. Rinse the chives, shake dry, and finely chop. Place the mung bean sprouts in a sieve and pour boiling water over them, then drain. Drain the eggs, rinse them, peel, and roughly chop them. Mix with the mung bean sprouts, soy sauce, sesame oil, and chives. Arrange the drained, lukewarm asparagus with the sprout and egg vinaigrette on a large platter and garnish with a few turns of freshly ground black pepper and/or some chili flakes.