This is a vegetarian salad, nice on a hot spring day. It just needs one pot to cook first the asparagus chunks and later the potatoes while you make the sauce. You can even cook the eggs with the potatoes and save energy and water.
It goes great with some the ingredients a little warm or served at roomtemperature. If you prepare it a while before you will need it, just get it out of the fridge an hour before you serve it.
It can stand easily on its own as a vegetarian dish, but you can serve with fish or chicken quiet well.
recipe for 2:
4 large potatoes
300 g green asparagus
1 tsp salt, 1 tsp sugar, 1 tsp butter
1/2 bunch of fresh dill
2 spring onions
4 gherkins or bigger cornichons
some gherkin water
100 g creme fraiche
50 g mayonaise
salt and pepper
Brake off the bottom of the green asparagus, when the stalks are big, peel the lower part.
Bring the pot with sugar, salt and butter to a boil, cut the asparagus in 3 pieces and cook them forr 5 min, drain and discard the water.
Fill the pot with cold water and salt it, get the potatoes in and bring them to a boil. You can cook them with the skin and skin them later, or peel them before you cook them. That makes it quicker.
Boil the eggs- I used my electric egg boiler.
In a bowl, mix creme fraiche with gherkin water and season, add mayo and chopped gherkins, onions, dill and eggs. Fold the asparagus under, slicing bigger pieces lengthwise.
When the potatoes are soft, drain them and arrange them on a plate.
Cover with the salad and serve.