Summary

Ingredients

• 2 heads lettuce, (romaine lettuce)
• 1 egg yolk
• 1 teaspoon mustard
• 1 dash Worcester sauce
• 0.5 ½ lemon (s), add the juice
• 5 tablespoon olive oil
• 800 g asparaus, reen or white
• 2 tablespoon sugar
• 50 g butter
• 4 slices toast
• 50 g butter
• 1 clove garlic
• salt and pepper
• in Parmesan, one piece

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Instructions

1. Wash the lettuce, remove the stalk from the individual leaves and let them drain.
2. For the dressing, place the egg with shell in boiling water for a minute. Then whisk the egg yolks in a bowl with the freshly squeezed lemon, Worcester sauce, salt and pepper and gradually add olive oil until a creamy consistency is obtained.
3. Peel the asparagus and remove any woody ends.
4. Heat the sugar in a pan until it is golden yellow and liquid, add the asparagus and a piece of butter and stir in it over low heat until it is lightly browned and coated with caramel. This takes about 5-10 minutes, the asparagus is still slightly firm to the bite. Depending on their thickness, strong sticks can also be briefly pre-cooked. Season the asparagus with salt and pepper.
5. Heat another pan with butter and add the peeled garlic clove along with the toast slices cut into cubes. Toast the croutons in the hot butter until golden.
6. Arrange the romaine lettuce on a plate, spread the dressing over the leaves and arrange the asparagus on top. Now sprinkle with the croutons and finally grate fresh Parmesan shavings over them.