Summary

Ingredients

• 500 g asparaus, reen
• 500 g asparaus, don`t know too thick
• 500 g broccoli
• salt
• 1 teaspoon sugar
• 30 g butter
• 50 g hazelnuts, chopped
• 4 tablespoon vinegar, (sherry vinegar)
• Black pepper from the mill
• 6 tablespoon vegetable oil
• 2 egg yolks, raw or hard-boiled
• 2 bunches parsley, smooth

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Instructions

1. Rest time: 1 hour
2. Cook time: 20 minutes
3. Total time: 2 hours 5 minutes
4. Prepare the asparagus carefully and cut into 5 cm long pieces. Wash the broccoli as well, cut into florets and clean. Cook the asparagus in salted water with sugar and butter until al dente. Remove the asparagus. Then cook the broccoli in the same water. Drain the vegetables well.
5. In the meantime, roast the nuts in a pan.
6. Mix the sherry vinegar with salt and pepper in a bowl. Add the oil in a thin stream. Finally stir in the egg yolks. I only use raw egg yolks when I have fresh eggs from the farmer. Otherwise I pass boiled egg yolks and stir in oil and vinegar.
7. Wash, dry and chop parsley. Layer the asparagus, broccoli, nuts and parsley in a dish and pour the dressing over them. Put in a cool place and let it steep for at least 1 hour.