Summary

Ingredients

• 500 g asparaus, white
• 250 g asparaus, reen
• 1 teaspoon sugar
• 60 ml vinegar (sherry vinegar)
• 90 ml oil (walnut oil)
• 50 g rocket
• 50 g sorrel
• 50 g basil
• 3 slices toast bread (wheat toast)
• 2 cloves garlic)
• 60 g butter
• salt
• some lemon juice
• pepper

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Instructions

1. Peel the white asparagus and cut off the woody ends. Cut the ends off the green asparagus. Boil the asparagus in the water with salt, a little sugar and lemon juice until firm to the bite. Then rinse the asparagus briefly with cold water. Cut the asparagus stalks diagonally into thin slices. Halve the heads lengthways.
2. Make a vinaigrette from salt, sugar, pepper, vinegar and walnut oil and marinate the asparagus in it.
3. In the meantime, wash the rocket, sorrel and basil. Pluck the leaves from the stems and set aside some beautiful leaves. Coarsely chop the rest.
4. Debark the toast slices and cut into 1/2 cm cubes. Peel the garlic and press it through the press. Froth the butter in a pan. Add the garlic and toast the bread cubes until golden.
5. Lift the herbs loosely under the asparagus and serve. Retain some vinaigrette, marinate the remaining herb leaves in it and garnish the salad with it. Serve topped with the croutons.