Lukewarm asparagus salad with spiced vinaigrette

Ingredients for 2 servings:

• 2 shallots, finely diced
• 3 juniper berries
• 1 tsp mustard seeds
• 8 peppercorns, black
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• Salt
• 600 g asparagus, white
• 100 g radicchio
• 100 g chicory
• 2 tbsp olive oil
• 3 tsp sugar
• 50 g bacon
• 1 bunch chives or winter onion (Allium fistulosum), cut into rolls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

unusual and sophisticated

Crush the juniper berries, mustard, and peppercorns in a mortar. Mix with the remaining ingredients for the vinaigrette. Peel the asparagus and trim off the woody ends. Halve the asparagus spears lengthwise, then cut diagonally into pieces about 5 cm long. Trim the radicchio and chicory and cut into very fine strips. Caramelize the sugar in a pan, add olive oil, and brown the asparagus for about 2 minutes. Then braise in its own juices over medium heat with the lid on for about 8 minutes. Finally, add the vinaigrette. Halve the bacon lengthwise and fry in a pan without fat until crispy. Drain on kitchen paper. Arrange all ingredients on a plate and sprinkle with the chives.