- 1 lb fresh asparagus white and green
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vinegar
- 2 tbsp sour cream
- 3 tbsp canola oil
- 1 tsp pepper
- 1 tbsp chervil alternative: tarragon & parsley
- 1 tbsp cress
- 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 sugar 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.