White asparagus with rocket and hazelnut vinaigrette

  • Category


  • Difficulty


  • Nutritional value / pers.

    528 kcal

  • Total time

    30 min

  • Preparation time

    15 min

  • Resting time

    15 min

Ingredients (4 people)




  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 by: Aline Cueni


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