Marinated asparagus in riesling

Asparagus with thin or asparagus peel carefully from just under point downwards and cut off woody bottom (about 3 cm). Bring 1/4 liter of water, wine, bouillon cube and oil to the boil. Season the asparagus together with thyme and half of chives in 10 minutes. Remove the pan from heat and allow asparagus in cooking water to cool and marinate for at least 1 hour. Meanwhile boil hard in other saucepan egg. Allow to cool and cut slightly.

Bring asparagus again to a boil. Remove the asparagus with a skimmer and drain well. Asparagus serve on a flat dish. Garnish with egg and chives. Tasty with mashed potatoes and a salad.