Summary

Ingredients

• 2 kg asparagus, white
• 2 lime (s), untreated
• liter ⅛ vegetable stock
• 200 g cherry tomato (s)
• 2 spring onion (s)
• 4 sprigs tarragon
• 1 bunch chervil
• 3 tablespoon oil, (grape seed oil)
• salt
• Pepper, black
• 2 avocado (s)

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus generously and divide into sections about 2 cm long. Mix the juice and zest of one lime with the vegetable stock. Bring the asparagus to the boil and steam for about 10 minutes. Raise on top of the brew and allow to cool. Save 100 ml asparagus stock.
2. Wash the cherry tomatoes, cut in half and remove the stalks. Halve the avocados, remove the stone and peel. Divide the halves crosswise into thin segments. Immediately drizzle with the juice of the second lime.
3. Wash and clean the spring onions and cut into rings approx. 1/2 cm thick. Wash herbs, dry. Pluck the leaves from the stems and chop finely.
4. Mix grapeseed oil, 10 ml asparagus stock and chopped herbs. Season well with salt and pepper. Let the asparagus stand in the marinade for about 1 hour.
5. Arrange the asparagus together with the other ingredients on a platter decoratively.