Soup Asparagus in Chervil Vinaigrette with Eggs

Look forward to this fine asparagus recipe:

Rinse asparagus spears, remove peel and chop the bottom end. Rinse lemon while hot, dry and cut into coarse pieces. Put asparagus spears and lemon pieces in boiling, lightly salted water and make four min. Remove asparagus spears and lemon and remove lemon pieces. Set asparagus broth aside.

Hard boil eggs in eight min, rinse when cooled and peel. Stir vinegar, oil, sugar and 200 ml asparagus broth. Season heartily with pepper and season with salt. Pluck chervil leaves, peel and finely dice shallots and add both to the salad dressing form. Mix with the warm asparagus spears and eggs and cool.

Serve with fresh farmhouse bread.

Nutritional values: per unit 295 calories, 25 g fat).

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