Springy egg salad with asparagus

Step 1/3

Weigh all ingredients. Cut the ends off the asparagus. Peel the shallots and peel the eggs.

Step 2/3

• 2 eggs
• 50 g pickles
• 1 shallots
• 20 g mayonnaise
• 50 g light crème fraîche
• 7½ g capers in brine
• ½ tsp white wine vinegar
• salt
• pepper
• 10 g mustard

• knife
• cutting board
• bowl (large)

Cut shallots and pickled cucumbers into small cubes. Also dice the eggs and finely chop the capers. Mix everything with sour cream, mayonnaise, mustard and white wine vinegar and season with salt and pepper.

Step 3/3

• 400 g green asparagus
• 100 g beans
• olive oil

• frying pan

Heat some olive oil in a frying pan. Fry the green asparagus and the beans for approx. 10 minutes in the pan. Deglaze everything with 50ml of water and let it boil down briefly. Beans and asparagus should still be firm to the bite.

Enjoy your meal!