Prep. time: 20 minutes
Cooking time: 20 minutes
In spa cuisine, egg yolks are often used to thicken sauces. The whites can be used to make desserts; they freeze very well. Store them in small containers, making a note of how many whites are in each.
- Wash and peel the cultivated asparagus. Cook for 20 minutes in boiling salted water with the wild asparagus.
- For the sauce, cut the tomato and cucumber into small dice.
- Soft boil the egg. Combine the egg yolk, mustard, lemon juice, salt and pepper. Blend in the yogurt, then the vegetables.
- Arrange the asparagus on plates, top with the sauce and sprinkle with chives.
Thanks to the Contrexéville hot springs for their kind collaboration.
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