Asparagus and Watercress Salad with Scrambled Eggs
- For the asparagus
- 1 kilogram Asparagus
- 1 pinch sugar
- 1 Tbsp butter
- 1 bunch Watercress
- 4 eggs
- 2 tsps butter
- 3 Tbsps chopped Fresh herbs (Wild garlic, nettles, sorrel)
- 50 grams Trout roe
Rinse asparagus thoroughly, snap off woody ends and peel. Cook asparagus in salted boiling water with a pinch of sugar and 1 tablespoon butter, about 12 minutes. Remove, drain well and cut into 7 cm long (approximately 2 3/4 inch long) pieces. To make dressing: Whisk vinegar with salt and pepper to taste. Whisk in both types of oil until emulsified. Rinse watercress and pluck into small sprigs. Combine asparagus, watercress and dressing in a bowl. Toss to combine.
Heat remaining butter in a pan. Whisk eggs and pour into pan. Cook until curds form, stirring constantly. Finally, mix in herbs.
Serve scrambled eggs and trout caviar on asparagus salad.