Spargelfest Asparagus Salad

Schwetzinger Asparagus Salad
Schwetzingen Spargelsalat
(Schwetzingen Spargelsalat) A spring salad of tender asparagus with a creamy green herb dressing topped with finely chopped egg.
Course Salad
Keyword Asparagus, Egg, Watercress
Region Saxony-Anhalt


  • 1 lb fresh asparagus
  • salt
  • pinch sugar
  • 1 tbsp vinegar
  • 2 tbsp cream
  • 3 tbsp canola oil
  • pepper
  • chervil
  • 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 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.

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