Asparagus with Radish and Egg Vinaigrette
Hotpan: Starter for 4 / Main Course for 2
- 16 white asparagus
- 1L water
- 40 g butter
- 1 bay leaf
- 20 g spring herbs (nettles, wild garlic, chervil)
- 2 thyme sprigs
- 1 tbsp sugar
- Freshly ground salt and pepper
- 10 g butter
- Cut off the woody part of the asparagus and peel 2/3 of the asparagus
- Melt the butter in a small casserole and set aside
- Boil the water, butter and sugar in the Hotpan casserole and season with freshly ground salt and pepper.
- Put the asparagus in the liquid, add the thyme, bay leaf and spring herbs, boil and allow to simmer gently for 1 minute.
- Cover the Hotpan casserole, heat up and place the casserole into the insulating bowl for 40 minutes (soft cooking) as soon as steam starts to appear.
- Then remove the asparagus from the stock, arrange on a plate, glaze with melted butter and serve with the vinaigrette.
Radish and Egg Vinaigrette
- 8 radishes
- 1 shallot
- 5 g chives
- 1 g chervil
- 1 g tarragon
- 2 eggs, boiled
INGREDIENTS FOR VINAIGRETTE
- 100 ml red vine vinegar
- 50 ml vegetable stock
- 150 ml olive oil
- 50 ml walnut oil
- Salt, sugar and pepper from the mill
- Seasoning salt
- Wash and clean the radishes, and cut into small cubes
- Peel and finely chop the shallot
- Pluck the herbs and chop finely
- Remove the shell of the egg and finely chop
- Stir all the ingredients of the vinaigrette together, and season to taste with salt and pepper from the mill.
- Add all the other ingredients, stir gently and season to taste.
The white asparagus can be allowed to cool down in the Hotpan, will not become overcooked and develops a very harmonic aroma (own flavour). Warm up briefly before serving. You can then use the spring herb stock again, for example, asparagus crème soup with spring scent.
Cook the white asparagus in a little liquid to better preserve the vitamins.
Cook the asparagus in 5ml of liquid, 40 g butter, sugar, salt and white pepper from the mill.
By Rudolf Lehmann