Asparagus Salad in Small Glasses

Ingredients

• 500 g white asparagus
• 500 g Green Asparagus
• 10 g butter
• salt, pepper, sugar, cayenne pepper
• 1 bunch radishes
• 2 onions
• 4 tbsp white wine vinegar
• 1-2 tsp liquid honey
• 6 tbsp Olive oil
• 6 mint sprigs

Instructions

1. 1.

   Peel both types of asparagus, trim the woody ends and cut the stalks into 1 cm pieces. Boil the white asparagus with butter and sugar in salted water for 6‑8 minutes. Add the green asparagus and cook for another 4‑6 minutes.

2. 2.

   Wash and slice radishes. Peel onions and finely dice them. Whisk vinegar with salt, pepper, honey and cayenne pepper, then gradually stir in the oil.

3. 3.

   Drain the asparagus, shock it in cold water, and fold into the dressing along with radishes and onions. Slice mint into strips, mix in, and let everything rest for 10 minutes. Adjust seasoning if needed and serve in glasses.