White asparagus with rocket and hazelnut vinaigrette
Category
Starter
Difficulty
Intermediate
Nutritional value / pers.
528 kcal
Total time
30 min
Preparation time
15 min
Resting time
15 min
Ingredients (4 people)
Preparation
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.
Recipe by: Aline Cueni
Suggestion
If you don’t have a food processor, you can finely chop the hazelnuts and rocket with a knife and combine them with the rest of the vinaigrette ingredients in a small bowl.
Wine suggestion
Dôle Blanche
