Asparagus with walnut vinaigrette

Ingredients for 4 servings:

• 500 g white asparagus
• 1 small shallot(s)
• 2 tbsp vinegar (raspberry vinegar)
• 2 tbsp Balsamic vinegar, white
• 4 tbsp walnut oil
• 2 tbsp chives, chopped
• 2 tbsp walnuts, chopped
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel the asparagus, trim the ends, and cook in salted water with a little sugar and a dash of lemon juice for about 10 minutes until soft. Drain the asparagus (the cooking water and the asparagus peels can be reused for asparagus soup). Meanwhile, finely dice the shallot and toss with the two types of vinegar and the walnut oil. Season with salt and pepper. Divide the asparagus among 4 plates. Pour the vinaigrette over the warm or cold asparagus. Sprinkle with the chives and walnuts. Serve with baguette, cooked ham, or parsley potatoes. Tip: Serve this recipe as a salad. Before cooking, you can also cut the asparagus into roughly 3cm pieces. After cooking, carefully toss with the vinaigrette, chives, and walnuts. Let it marinate briefly.