Asparagus Menu

Cut off the woody ends of the asparagus, then cut the stalks in half lengthways and diagonally into thirds. Wash and quarter the tomatoes, cut out the stalks. Wash the rocket, spin dry. Roast the pine nuts, then add the asparagus and stir-fry for 5 minutes.

Season with salt, pepper and sugar. Add the pumpkin seed oil and balsamic vinegar, bring to the boil once, then remove the pan from the heat. Serve the rocket and tomatoes with the fried asparagus. Spread the goat cheese loosely over the salad.

Bring the asparagus stock with thyme and orange to a boil in the steamer. Place the asparagus in the steamer, close and steam for about 8-10 minutes.

Beat the egg yolks with salt and lemon juice over the water bath (approx. 78 ° C). Put the butter in a saucepan and let it simmer (this process is called clarifying). Remove the clarified butter from the stove and let it cool down a little.

When the warm, beaten egg yolks and butter are at the same temperature, slowly stir the butter into the egg yolk mixture until an emulsion (a combination of oil or fat and water) is formed. If the sauce becomes too thick - before all the butter has been mixed in - dilute the sauce with a little asparagus stock or white wine.

Season the hollandaise sauce with salt, lemon juice and cayenne pepper.

Peel the asparagus and cut into thin strips. Caramelize the sugar in the pan and add the asparagus. Deglaze with orange juice and let simmer for about 2 minutes. Wash, clean and quarter the strawberries. Marinate with a little sugar.

Chop the strawberries and sprinkle with sugar, leave to stand for half a day. Add the strawberry jam and use a magic wand to make a fine puree.

Bring the cream with the sugar to the boil and remove from the stove. Mix the two egg yolks with a small dash of the hot cream and then mix with the rest of the cream mixture. Let cool down, add the mashed strawberries. Freeze in an ice cream maker.