Schwetzingen “Spargelfest” Asparagus Salad


Schwetzinger Spargelsalat
A spring salad of tender asparagus with a creamy green herb dressing topped with finely chopped egg.
Course Salad
Cuisine Baden Wuerttemberg
Keyword Asparagus, Egg, Watercress
Region Baden Wuerttemberg


  • 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.