Asparagus with Radish Egg Vinaigrette

For the asparagus with radish egg vinaigrette, first peel the asparagus and cut off the ends about 3 cm. Bring a pot with plenty of water to a boil. Add salt and sugar, white bread and lemon wedge and simmer asparagus for 3-5 minutes, depending on thickness. Remove the pot from the heat and let the asparagus steep in the water.

At the same time, boil the potatoes with peel until soft.

In a hot frying pan, foam the butter and add the breadcrumbs, toast over medium heat, stirring occasionally, until golden brown. After about 2 minutes, add the almonds and toast them as well.

Peel and coarsely chop the eggs. Wash the radishes, remove the ends and cut or slice finely. Finely chop the shallots. Make a marinade with the shallots and the remaining ingredients and mix with the radishes and eggs.

Drain asparagus on paper towels and arrange on a plate. Lightly press the Heurige with a fork and drizzle the vinaigrette over the asparagus. Serve asparagus with radish and egg vinaigrette garnished with cress.

Preparation Tip:

The asparagus with radish egg vinaigrette becomes a special eye-catcher if purple asparagus is also used.

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