Confit asparagus with gribiche sauce

Ingredients for 4 servings:

• 1 kg asparagus, white
• 1 onion(s)
• 4 tbsp olive oil and a little more for frying
• 2 garlic cloves
• 50 g hazelnuts
• 1 ½ tbsp honey
• 1 tbsp apple cider vinegar
• 2 tomatoes
• Salt
• Sugar
• 3 eggs
• 1 tbsp mustard, medium hot
• 1 ½ tsp honey
• 1 ½ tsp apple balsamic vinegar
• 75 ml olive oil, cold pressed
• 1 bunch of chives
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

vegetarian, low carb

First, peel the asparagus and trim the ends. Finely dice the onion and garlic. Lightly fry the asparagus in a little olive oil. Once roasted, add the onions and garlic and fry for about 3 more minutes. Transfer everything to a baking dish. Mix the olive oil with the apple cider vinegar and honey and pour over the asparagus. Remove the stems from the tomatoes and halve them. Place them cut-side up next to the asparagus and sprinkle with salt and sugar. Place everything in the oven at 170°C (350°F) for about 40 minutes, until the asparagus reaches the desired consistency. For the gribiche sauce, boil the eggs for about 6-7 minutes until soft-boiled. Place the peeled eggs in a tall container and mix well with the mustard. Then add the apple balsamic vinegar and honey. Slowly add the extra virgin olive oil, stirring constantly, until an emulsion forms. Stir in the finely sliced ​​chives and season with salt and pepper to taste. Roughly chop the hazelnuts and toast them lightly in a pan without oil. Place the asparagus on a plate and arrange the tomatoes next to it. Pour the gribiche sauce over them and sprinkle the hazelnuts over the top.