Asparagus Tonnato

Ingredients for 4 servings:

• 1.2 kg asparagus, green
• 1 spring onion(s), finely chopped
• 2 cloves garlic, very finely chopped
• 1 gr. can/n tuna
• 1 tbsp olive oil
• ½ dl white wine
• 1 dl chicken broth
• 3 tbsp mayonnaise
• 50 g crème fraîche
• some salt and pepper, from the mill
• a little lemon juice
• 20 g butter
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

SiS-suitable starter

Sauté the spring onions and chopped garlic in a non-stick frying pan in hot olive oil for 2-3 minutes, deglaze with white wine, and reduce by about half. Once cooled slightly, transfer the liquid, shredded tuna, and stock to a tall jug and blend until smooth using a hand blender. Stir in the mayonnaise and crème fraîche, and season the sauce with salt, pepper, and lemon juice. Peel the green asparagus at the bottom and trim by about 2-3 cm. Cook in a little boiling salted water with a pinch of sugar and salt and a little butter until slightly tender. Drain the asparagus well and arrange on 4 plates, drizzle with the tuna sauce. If serving as a main course, double the quantities.