Summary

Ingredients

• 250 g asparaus, white
• 250 g asparaus, reen
• 2 teaspoons capers, mildly pickled
• 2 sprigs tarragon
• olive oil
• White wine vinegar
• Sea salt, coarse
• Pepper, freshly ground
• some lemon juice
• some lemon peel, grated

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Instructions

1. In a saucepan, make a stock of water with a little lemon juice, salt and a pinch of sugar. Peel the asparagus and then cook it in the stock so that it still has a bite. Remove and cut diagonally into 2-3 cm pieces.
2. Take 2-3 tablespoon of the stock and add olive oil and white wine vinegar. Season with fresh pepper and sea salt and pour over the asparagus pieces. Chop the capers and add them. Add lemon zest to taste, mix well and let it steep a little.
3. With fresh baguette and fried king prawns, it is also a wonderful, summery starter.
4. The recipe is wonderfully suitable for using asparagus leftovers or as an accompaniment to grilled and fish dishes.