Summary

Ingredients

• 2 kg asparagus, white
• salt
• 1 teaspoon sugar
• 2 tablespoon pine nuts
• 1 bunch basil
• 3 tablespoon vinegar (white wine vinegar)
• Pepper, black
• 6 tablespoon olive oil
• 50 g parmesan in one piece
• possibly berries, pink (pepper-like spice)
• possibly strawberries for garnish

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Instructions

1. Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water, covered with sugar, for about 15-20 minutes.
2. Roast pine nuts in a pan without fat, then remove. Wash the basil, shake dry and pluck the leaves off. If necessary, cut large ones smaller.
3. Lift the asparagus out of the water and drain. Mix the vinegar and 8-10 tablespoon asparagus stock together. Season to taste with salt and pepper. Beat in the oil. Stir in half of the basil. Drizzle the asparagus with the vinaigrette and let it steep for about 30 minutes.
4. Slice the parmesan into fine chips with a peeler. Scatter pine nuts and the rest of the basil over the asparagus.
5. Serve garnished with crushed pink berries and a few strawberry slices.
6. Serve with ciabatta.