Egg salad with asparagus


250 grams / 9 oz. green fresh asparagus
6 large slices wholewheat bread
30 grams / 1 oz. butter
75 grams / 3 oz. watercress or young spinach
8 hard-boiled eggs
2 tbs chopped pickles
2 tbs chopped shalots
4 tbs mayonaise
2 tbs yoghurt
1½ tbs ketchup
2 tomatoes
1 tbs fresh chervil leaves

Cut the asparagus in 1” (2.5 cm) pieces and soak them for an hour in a large bowl of cold water. Boil them with salt added and lid closed for 8 minutes. Take the pan from the fire, keep it covered and let stand for another 8 minutes. Drain and let cool off.
Lightly toast the bread and butter on one side. Cover with watercress or fresh spinach leaves.
Mix in a bowl the asparagus, chopped eggs, pickles and shalots. In another bowl, mix mayonaise, yoghurt and ketchup to a smooth sauce. Add salt to taste. Fold the sauce into the egg and asparagus mix and spoon over the bread slices.
Take the skin off the tomatoes and cut into thin slices. Divide the slices over the sandwiches and sprinkle chervil on top.

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