Asparagus; I love it! And I also like not always to eat it in the 'classic' ways, but to vary it a bit.
Boil the eggs first and let them cool. Then cook the asparagus as you always do and fry the mushrooms until brown. When the eggs have cooled down, make a sauce by mashing the boiled eggs with the Greek yogurt, fries line, curry, fresh parsley and herbs.
Finally, sear the veal tenderloin on all sides (rare: 1-2 minutes per side | medium: 3 minutes per side). Wrap the veal tenderloin in aluminum foil for about 2 minutes and let it rest. Then put everything on a plate, sprinkle some parsley on top and enjoy!
This variant with veal tenderloin and the egg-salad sauce is really gold!
Source: Chantal | Recepten
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