Summary

Ingredients

• 400 g asparaus, white
• 400 g asparaus, reen
• 20 g parmesan, rouhly rated
• 20 g pine nuts, roasted
• 1 teaspoon honey
• 0.5 teaspoon ½ mustard, medium hot
• 50 ml water (asparagus boiled water)
• 2 tablespoons lemon juice or apple cider vinegar
• 40 g tomato (s), dried, diced into small pieces
• 30 g olives, black, diced into small pieces
• 1 clove garlic, finely diced
• 0.25 teaspoon ¼ salt
• 1 pinch (s) pepper
• 2 tablespoon parsley, finely chopped
• 40 g olive oil
• 40 ml heavy cream

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Instructions

1. Peel the asparagus and remove the woody ends. Peel the green asparagus only at the bottom. Steam the asparagus with a little water for about 7 - 8 minutes until firm to the bite. Remove 50 ml asparagus cooking water for the dressing.
2. Dressing: Mix honey, mustard, asparagus water, lemon juice or apple cider vinegar, sun-dried tomatoes, olives, garlic and seasoning ingredients. Finally stir in the oil and cream slowly.
3. Take the steamed asparagus out of the water and cut into 5 cm long pieces while it is still hot. Put the asparagus pieces in a baking dish and mix immediately with the dressing. Cover and let the asparagus steep for 1 - 2 hours. Garnish the marinated asparagus with parmesan and pine nuts.