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Ingredients for 6 meals

1.5 kg new potatoes

6 eggs (size M)

750 grams of green asparagus

6 shallots

150 grams of lean smoked bacon

1-2 tablespoons oil

120 milliliters of white wine vinegar

1 teaspoon vegetable stock (instant)

2-3 tablespoons liquid honey

3 teaspoons Dijon mustard

Salt and freshly ground pepper

2 bunches (so to the. 300 grams) mixed herbs for Frankfurt Green Sauce

120 grams of salad cream

120 grams of sour cream

The preparation sequence

Thoroughly clean potatoes in water. Covered in boiling water so the. Cook for 20 minutes. Meanwhile eggs cook 6-8 minutes awake soft in boiling water.

Asparagus cut generously underwater washing and woody ends. Chop asparagus into small pieces. Drain potatoes, cold discourage and eventually peel. Shred or chop into four pieces depending on the size in half.

Shallots Peel and finely dice. Bacon chop into small strips. Heat oil in a large skillet. Bacon crispy fry. Shallots, fry until soft. Remove.

Asparagus in hot cooking fat while turning so to the. Sauté 5 minutes. Deglaze with vinegar and 1/4 liter of water and heat again. Broth, honey and mustard and stir vigorously season with salt and pepper. Add bacon and shallot Mix again and all hot under the potatoes mixing How to. Infuse for 30 minutes.

Meanwhile, for the sauce clean herbs in water, shake dry, pluck leaves and finely shred or chop chives into small rings. Salad cream, sour cream and herb mix. Season with salt and pepper.

Put the herb on the potato and mix everything. Peel eggs, coarsely chop and spread over the potato salad.