Recipe by Julie Aubé, passionate and gourmet Nutritionist!
A typical recipe from Frankfurt, Germany, grüne sosse (green sauce) is traditionally prepared with seven herbs. It is served, as I suggest here, with hard-boiled eggs and potatoes. Its colours, freshness and lightness make it a perfect spring meal! My version is simplified, in that it uses four herbs and ingredients you can find at a market nearby. Add asparagus and you get a delicious blend of flavours with the eggs and the herbs. You can vary the herbs you use as the season changes, and according to what you have on hand.