Summary

Ingredients

• 500 g asparaus, white
• salt
• 3 egg (s)
• 150 g tomato (s)
• 3 tablespoon oil, neutral
• 4 tablespoon oil (grape seed oil)
• 1 tablespoon oil (olive oil)
• 2 tablespoon vinegar (white wine vinegar
• 1 avocado (s)
• 1 bunch basil
• 1 bunch sorrel
• 1 pinch (s) sugar
• salt and pepper
• Lemon juice

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Instructions

1. Peel the asparagus, cut diagonally into 3 cm long pieces. Cook in lemon, salt and sugar water.
2. Mix 3 tablespoons of asparagus water with vinegar, salt, pepper and oil to make a vinaigrette. Hard boil eggs and cut into eighths. Core and finely dice tomatoes. Peel and dice the avocado, drizzle with lemon juice and add to the vinaigrette with the diced tomatoes. Arrange in layers on a platter, baste with vinaigrette, sprinkle with basil and sorrel.