Salad of green and white asparagus

Ingredients for 4 servings:

• 500 g asparagus, white
• 500 g asparagus, green
• 300 g mushrooms, brown
• 100 g crayfish tails, from the refrigerated section, more if you like
• n. B. Salt
• some oil for frying
• 100 g light cream
• 1 tsp mustard
• 2 tbsp hazelnut oil or walnut oil
• some salt and pepper, freshly ground
• e.g. water from cooked asparagus
• 1 lime(s), the juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with mushrooms and crayfish

For the dressing, mix all ingredients well, initially using only half of the lime juice and 1 tablespoon of the hazelnut oil, and season to taste. If desired, add a little of the white asparagus’ cooking water. Trim the asparagus as usual and cut into bite-sized or larger pieces, if desired. Cook both types separately in salted water until al dente – add a little sugar to the water for the white asparagus, if desired. Remove and refresh with plenty of cold water. Trim and slice the mushrooms. Heat a little oil in a pan, add the mushrooms, season lightly with salt, and fry until the water has evaporated. Arrange the asparagus and mushrooms on plates. Pour the dressing over the asparagus and arrange the crayfish tails on top. The salad can be served lukewarm or cold. It is suitable as a starter for at least 4 people or, with some bread, as a light main course for 2-3 people.