Monday, October 19, 2015

Green Herb Sauce with Asparagus and Eggs

This sauce is served cold with hot green asparagus and steamed potatoes. Frankfurter Grüne Soße is a seasonal dish served in Frankfurt (Bankfurt). The season all vegetarians are looking foreword to in a meat-centric culture. The traditional Hesse sauce consists of seven fresh herbs: borage, sorrel, garden cress, chervil, chives, parsley, and salad burnet and a variation of hard-boiled eggs, oil, vinegar, mustard and sour cream/yogurt/buttermilk. The bundles of herbs are available from all market stalls in May.

a generous amounts of fresh herbs:
(250g herbs) chopped finely
Garden Cress - Lepidium sativum
Chives - Allium schoenoprasum
Parsley - Petroselinum crispum
Salad Burnet - Sanguisorba minor
Chervil - Anthriscus cerefolium
Sorrel - Rumex acetosa
Borage - Borago officinalis
Possible substitutes: shallots, lovage, lemon balm, and even spinach

Small potatoes
2 hard-boiled eggs
1 bunch of green/white asparagus

Olive oil,
150g sour cream
150g yogurt
1Tsp. mustard
1 teaspoon lemon juice or vinegar
- all organic

The green sauce should stay in the fridge for at least one hour. So coordinate the steaming of the potatoes and asparagus accordingly.

Chop herbs coarsely by hand. Mix the sauce ingredients and add the herbs. Traditionally the egg whites are chopped small and the yolk is mashed before adding it to the sauce. In a hot climate, we serve the eggs separately.
Serve with the asparagus and the steamed potatoes and boiled eggs cut in halves and sprinkle with chopped parsley.

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