Warm asparagus salad

Ingredients for 4 servings:

• 1.4 kg asparagus, green
• 2 tbsp sugar
• 75g salami
• 100 g green olives, pitted
• 3 tbsp vinegar
• 6 tbsp olive oil
• 2 tbsp butter
• 80 g Parmesan cheese, in one piece
• 2 small onions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with green asparagus

Clean the asparagus, peel the bottom third, and then cut the stalks diagonally into thirds. Bring a pot of water to a boil and add 1/2 teaspoon of salt and 1 tablespoon of sugar. When the water boils, add the asparagus and cook for about 5-7 minutes until al dente. Meanwhile, finely dice the onions and halve the olives. Mix the vinegar with the diced onions, salt, pepper, a pinch of sugar, and the olive oil. Very important, because I often forget this: take 4-5 tablespoons of the asparagus stock, then drain the asparagus. Heat the butter in a pan. Melt the sugar until golden brown. Deglaze with the asparagus stock and simmer until the liquid has evaporated. Add the asparagus and toss to coat. Serve the asparagus with the salami and olives. Pour the marinade over the asparagus and grate the Parmesan cheese over it.