Preparation 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.

1. Wash and peel the cultivated asparagus. Cook for 20 minutes in boiling salted water with the wild asparagus.
2. For the sauce, cut the tomato and cucumber into small dice. 
3. Soft boil the egg. Combine the egg yolk, mustard, lemon juice, salt and pepper. Blend in the yogurt, then the vegetables. 
4. Arrange the asparagus on plates, top with the sauce and sprinkle with chives. 

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Thanks to the Contrexeville hot springs for their kind collaboration.