Marinated asparagus with sun-dried tomatoes

Ingredients for 4 servings:

• 400 g white asparagus
• 400 g asparagus, green
• 20 g Parmesan, coarsely grated
• 20 g pine nuts, toasted
• 1 tsp honey
• ½ tsp mustard, medium hot
• 50 ml water (asparagus cooking water)
• 2 tbsp lemon juice or apple cider vinegar
• 40 g dried tomatoes, diced
• 30 g olives, black, diced
• 1 clove(s) garlic, finely diced
• ¼ tsp salt
• 1 pinch(s) of pepper
• 2 tbsp parsley, finely chopped
• 40 g olive oil
• 40 ml cream

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

delicious with grilled food or as a starter

Peel the asparagus and remove the woody ends. Peel the green asparagus only at the base. Steam the asparagus in a little water for about 7-8 minutes until al dente. Reserve 50 ml of the asparagus cooking water for the dressing. Dressing: Mix together honey, mustard, asparagus water, lemon juice or apple cider vinegar, sun-dried tomatoes, olives, garlic, and seasonings. Finally, slowly stir in the oil and cream. Remove the steamed asparagus from the water and, while still hot, cut into 5 cm long pieces. Place the asparagus pieces in a baking dish and immediately toss with the dressing. Cover and let it marinate for 1-2 hours. Garnish the marinated asparagus with Parmesan cheese and pine nuts.