Spring salad with white and green asparagus

Ingredients for 4 servings:

• 500 g asparagus, white
• 250 g asparagus, green
• 1 tsp sugar
• 60 ml vinegar (sherry vinegar)
• 90 ml oil (walnut oil)
• 50 g rocket
• 50 g sorrel
• 50 g basil
• 3 slices of toast (wheat toast)
• 2 garlic cloves
• 60 g butter
• Salt
• some lemon juice
• pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel the white asparagus and trim off the woody ends. Trim the ends of the green asparagus. Cook the asparagus in water with salt, a little sugar, and lemon juice until al dente. Then rinse the asparagus briefly with cold water. Cut the asparagus stalks diagonally into thin slices. Halve the heads lengthwise. Make a vinaigrette with salt, sugar, pepper, vinegar, and walnut oil and marinate the asparagus in it. Meanwhile, wash the rocket, sorrel, and basil. Pluck the leaves from the stalks and set aside a few nice leaves. Roughly chop the rest. Remove the crusts from the toast slices and cut into 1/2 cm cubes. Peel the garlic and press it through a press. Heat the butter in a pan until foamy. Add the garlic and toast the bread cubes until golden brown. Loosely fold the herbs into the asparagus and serve. Reserve some of the vinaigrette, marinate the remaining herb leaves in it, and garnish the salad with them. Serve topped with the croutons.