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Asparagus, leek and egg vinaigrette

Asparagus is one of the first vegetables of the new harvest season and the best way to cook it is tender but quick steaming. Egg vinaigrette seals the union of soft leek and asparagus in a whole new way.

  • 1 bunch of green asparagus
  • 1 leek

Egg vinaigrette:

  • 1 tbsp  Dijon mustard
  • 5 tbsp  apple cider vinegar
  • 1 tsp  sugar
  • 3 tsp  dried tarragon
  • 1 clove of garlic, chopped
  • 1 tsp salt
  • black pepper
  • 1 dl rapeseed oil
  • 4 boiled eggs

Start by making the vinaigrette. Peel and chop the boiled eggs. Combine mustard, apple cider vinegar and spices. Add the rapeseed oil into the mixture as a thin trickle, stirring constantly. Chop the eggs and combine with the vinaigrette.

Cut off the dry stems from the asparagus and peel them about 10 cm towards the base. Cut the leek lengthwise in half and thoroughly wash off the sand. Cut into 10 cm pieces and place in the steamerpot to cook together with the asparagus. Steam for 5 minutes and place on a serving platter. Add the egg vinaigrette on top with a spoon and serve immediately.


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