Asparagus with walnut mayonnaise

Ingredients for 2 servings:

• 500 g asparagus, white
• 1 tsp salt
• 1 tsp sugar
• some lemon peel
• 30 g walnuts
• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tsp elderflower syrup or elderflower liqueur
• 1 tsp lemon juice
• e.g. chili salt
• n. B. Salt and pepper, white, finely ground
• 2 sprigs lemon balm
• ½ sprig(s) rosemary
• 100 ml oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Finely chop the walnuts and roast them in a pan without adding any fat or oil. Then let them cool. Wash and peel the asparagus in cold water, trimming any woody ends by about 3 cm if necessary. Cook the peeled asparagus spears in boiling water flavored with salt, sugar, and lemon zest until still al dente. In the meantime, prepare the walnut mayonnaise. Pick the lemon balm leaves and rosemary needles and chop them finely. Beat the egg yolks, mustard, salt, chili salt, pepper, lemon juice, and elderflower liqueur or elderflower syrup with a blender or hand blender. Ensure that the egg yolks, mustard, and oil are at the same temperature. Add just enough oil to emulsify the mixture. Then mix in the finely chopped herbs. Then add the roasted walnuts and fold in. Remove the cooked asparagus spears from the cooking water and serve with the walnut mayonnaise.