Recipe

White asparagus with rocket and hazelnut vinaigrette

Preparation

  1. Wash and peel the asparagus and cut off the woody ends.
  2. Bring a large pan of water to the boil. Add the sugar, salt, lemon slice and asparagus and simmer for 12 to 15 minutes.
  3. In the meantime, toast the hazelnuts for a few minutes in a frying pan until golden brown.
  4. Put all the ingredients for the vinaigrette in a food processor and briefly blend them. Season with salt and pepper.
  5. Arrange the asparagus on a serving dish or plate and douse with the vinaigrette.

 

Recipe: Aline Cueni

Wash and peel the asparagus and cut off the woody ends. Bring a large pan of water to the boil. Add the sugar, salt, lemon slice and asparagus and simmer for 12 to 15 minutes. In the meantime, toast the hazelnuts for a few minutes in a frying pan until golden brown. Put all the ingredients for the vinaigrette in a food processor and briefly blend them. Season with salt and pepper. Arrange the asparagus on a serving dish or plate and douse with the vinaigrette.