Asparagus on lamb's lettuce with lemon olive oil dressing and Parmesan cheese

Ingredients for 4 servings:

• 1,000 g asparagus, fresh, white, thick stalks
• n. B. water
• 250 g lamb’s lettuce
• 200 g Parmesan, freshly grated
• 250 ml olive oil, good
• 2 ½ large lemon(s), juicy
• some butter
• 1 pinch(s) of sugar
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 42 minutes

fresh, light starter for connoisseurs

Fill a large pot with water, lightly salt it, and bring it to a boil with the juice of half a lemon, the sugar, and a knob of butter. In the meantime, peel the asparagus (leave the heads standing and peel more thickly towards the bottom), trimming the coarse ends. Add the asparagus to the boiling water and cook until al dente. Remove from the water, let it steam on a plate, then place cling film over it and let it cool completely in the refrigerator for about 2 hours (depending on the temperature). Shortly before serving, decant the olive oil for use at the table. Squeeze 2 lemons and coarsely grate the Parmesan cheese—both of which should also be set aside for use at the table. Trim the lamb’s lettuce and arrange it on the plates as a bed. Decorate the edges of the plate with freshly ground pepper. Arrange the cold asparagus decoratively on the bed of lettuce. Everyone should season the appetizer at the table with salt and pepper, lemon and olive oil, and finally sprinkle with Parmesan cheese.