Asparagus – Broccoli – Salad

Ingredients for 4 servings:

• 500 g asparagus, green
• 500 g asparagus, white, not too thick
• 500 g broccoli
• Salt
• 1 tsp sugar
• 30 g butter
• 50 g hazelnuts, chopped
• 4 tbsp vinegar (sherry vinegar)
• Pepper, black from the mill
• 6 tbsp vegetable oil
• 2 egg yolks, raw or hard-boiled
• 2 bunches of flat-leaf parsley

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

with hazelnut dressing

Carefully prepare the asparagus and cut into 5 cm long pieces. Wash the broccoli, divide it into florets, and trim. Cook the asparagus in salted water with sugar and butter until al dente. Remove the asparagus. Then cook the broccoli in the same water. Drain the vegetables well. In the meantime, toast the nuts in a pan. Mix the sherry vinegar with salt and pepper in a bowl. Add the oil in a thin stream. Finally, stir in the egg yolk. I only use raw egg yolk if I have really fresh eggs from the farmer. Otherwise, I strain the cooked egg yolk and stir in the oil and vinegar. Wash, dry, and chop the parsley. Layer the asparagus, broccoli, nuts, and parsley in a dish and pour over the dressing. Refrigerate and let stand for at least 1 hour.