A delicious recipe for the asparagus season:
1. make eggs in boiling hot water in 8 min, quench, peel, halve and roughly chop. Pluck off parsley leaves and chop finely. Finely crush 2/3 of the almond kernels in a mortar. Toast the remaining almond kernels in a frying pan without fat over medium heat until golden brown.
2. gently mix eggs with parsley and almond kernels in a baking bowl. Add vinegar and oil, season with salt and pepper. Cover and let the egg mixture stand for 30 minutes.
In the meantime, remove the peel from the asparagus spears and chop the woody ends. Make asparagus spears in boiled salted water with sugar and butter over medium heat with the lid closed for 6-8 min each time according to thickness. Remove the saucepan from the kitchen stove, pull the asparagus spears another 6-8 min. Remove the asparagus spears with a skimmer, drain and arrange on a heated plate, sprinkle with 2 tbsp. of the egg hackerle and the remaining almond kernels and serve on the spot. Serve the rest of the egg hazelnuts separately. Serve with thinly sliced mortadella and pistachio rice.
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