Summary

Ingredients

• 600 g asparaus, mixed reen and white
• 6 tomato (s), dried in oil, finely diced
• 50 g olives, black, finely diced
• 3 tablespoon parsley, smooth, chopped
• 1 clove garlic, finely chopped
• 30 ml olive oil
• 30 ml heavy cream
• 2 tablespoon lemon juice
• 1 teaspoon honey
• 0.5 teaspoon ½ mustard, (Dijon mustard)
• salt and pepper

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Instructions

1. Boil the cleaned asparagus in salted water for about 5 minutes, then drain (collect some of the stock) and drain.
2. Whisk 50 ml of the asparagus stock with lemon juice, honey and mustard. Gradually add the oil and cream and finally mix in the garlic. Season to taste with salt and pepper.
3. Cut the asparagus into 4 - 5 cm long pieces and mix with the sun-dried tomatoes, olives, parsley and dressing. Place in a shallow dish, cover and marinate at room temperature for 3 hours.
4. Serve with baguette or ciabatta.