John Myers
Ingredients for 4 servings:
- 400 g white asparagus
- 400 g asparagus, green
- 1 pinch of salt
- 1 pinch(s) of sugar
- 1 tsp honey
- ½ tsp mustard, medium hot
- 50 ml stock (asparagus water)
- 2 tbsp lemon juice, freshly squeezed (alternatively apple cider vinegar)
- 40 ml olive oil
- 40 ml cream
- salt and pepper
- 40 g dried tomatoes, diced
- 30 g olives, black, diced
- 2 tbsp parsley, flat, finely chopped
- 20 g pine nuts
- 20 g Parmesan or Pecorino
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
with white and green asparagus
Cook the prepared asparagus in a little water with salt and sugar for 7-8 minutes until al dente. Remove from the pan and cut into approximately 5 cm long pieces while still hot. Caution: Do not discard the asparagus water! Mix the listed ingredients to make a dressing and toss it with the warm asparagus. Cover and let stand for 1-2 hours. Before serving, toast the pine nuts in a dry pan. Garnish the asparagus with the pine nuts and coarsely grated Parmesan cheese. Serve with ciabatta or a whole-wheat baguette (spelt is a good choice).
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