Summary

Ingredients

• 1 kg asparagus
• 1 teaspoon salt
• 0.25 teaspoon ¼ sugar
• 1 tablespoon butter
• 3 tablespoon vinegar (vinegar essence)
• 3 tablespoon oil (not olive oil)
• pepper
• chives
• parsley

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Instructions

1. With the asparagus, start peeling thinly below the head and a little thicker towards the bottom. Cut off the lower end (approx. 1 cm). Fill a tall saucepan with water and bring to a boil. Add 1 teaspoon of salt, 1/4 teaspoon of sugar and a piece of butter about the size of a walnut to the water. Add the asparagus and cook for about 10-15 minutes. Look for the thickest asparagus and cut off a piece at the end, it has to be easy and no strings should hang loose. Remove the cooked asparagus and let it cool down.
2. Put about 4 ladles of the asparagus stock in a baking dish and let cool down as well. When the brew is cold, add 3 tablespoons of vinegar essence, 3 tablespoons of oil, salt, pepper, chives, parsley and a pinch of sugar, mix everything well, must be slightly acidic. Add the asparagus and let everything steep for about 1-2 hours.
3. Small seared jacket potatoes and schnitzel or cordon bleu go well with this.
4. Another Franconian tip: boil the asparagus peels in the stock (can be filled up a little with water) for about 2 hours. Peel out, season the stock with chives and parsley, let cool and then drink. Is good for purifying.