(Schwetzingen Spargelsalat) A spring salad of tender asparagus with a creamy green herb dressing topped with finely chopped egg.
- 1 lb fresh asparagus
- pinch sugar
- 1 tablespoon vinegar
- 2 tablespoons cream
- 3 tablespoons canola oil
- 1 hard-boiled egg
Peel asparagus and cut into pieces about 2 inches long. Place in saucepan and cover with water. Add a pinch of salt and pepper and cook for about 10 to 12 minutes. The asparagus should still be a little crunchy. Drain asparagus and keep the stock.
Blend 4 tablespoons of stock, vinegar, cream and oil, add freshly-ground black pepper, mix in chopped herbs. Pour mixture over warm asparagus and sprinkle with finely-chopped egg.