another great Kitchen Project | Recipes from a German Grandma |
Spargel und Grüner SosseAsparagus in Green Sauce ( a creamy sauce with fresh herbs and eggs) 4 servings Grüner Sauce: 2 bunches Asparagus cooked German style *You can use quark, creme Fraiche, or sour cream Directions: Traditional
Borage Some alternatives Tarragon In the picture I could not find Burnett or Sorrel so I used dill and tarragon, 1. The base of the sauce is 1 cup of strained yogurt, quark, creme fraiche or Sour cream. 2. Wash and let dry a bit and then chop the herbs fine. 3. Put the vinegar, oil , mustard, salt, pepper sugar and shallots and blend in the food processor or in a bowl and whip. 4. Put the egg yolks from the hard boilded eggs through a sieve that is placed over a bowl. Some folks put them right into a blender. You can also use a grater to grate the yolks. 5. Chop the boiled egg whites in a fine dice. 6. Whip in the yogurt with the dressing. 7. Add the eggs whites and yolks, and the herbs and fold them in. 8. Thin down the sauce if necessary with a little milk or if you want olive oil so the sauce flows on the plate. 9. Spoon some of the sauce on the plate and then put the Spargels (asparagus) on and top with the sauce and hard boiled egg wedge.
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Last updated June 5, 2014