Asparagus Salad with Thick Beans and Parmesan

Ingredients

• 2000 g asparagus (about 6 spears per person)
• 300 g peeled thick beans (or 250 g peeled fresh peas as substitute)
• 0.5 lemon (juice)
• Salt
• 1 tbsp sugar
• 1 bunch chervil
• 0.5 bunch tarragon
• 2 untreated lemons
• Salt
• Pepper
• a little sugar
• 50 ml boiling water
• 8 tbsp high-quality olive oil
• 8 tbsp grape seed oil
• parmesan (for sprinkling)

Instructions

1. 1.

   For the vinaigrette wash and dry chervil and tarragon, then set aside. Wash lemons hot and dry rub them. Zest the peel and squeeze out the juice. Mix lemon zest and juice with salt, pepper, sugar and boiling water, then slowly whisk in both oils.

2. 2.

   Carefully peel the asparagus and remove the woody tip at the end (1-2 cm).

3. 3.

   Blanch thick beans in a pot of bubbling salted water for about two minutes, then immediately shock them in ice water and drain on a sieve. Gently remove the thin skin from the thick beans with your fingers.

4. 4.

   For the asparagus bring a suitable pot of water, lemon juice, a little salt and sugar to a boil, add the spears and simmer gently for twelve to fifteen minutes until tender. Finely chop chervil and tarragon and mix into the vinaigrette. Lift the asparagus from the water, place still warm on eight plates or one large platter. Distribute thick beans over them. Drizzle the warm salad with the vinaigrette. Sprinkle with parmesan shavings, garnish with tarragon and chervil leaves if desired, and serve immediately.

5. 5.

   You can also serve the salad cold: let the asparagus cool after cooking, marinate it in the vinaigrette for 30 minutes, then add thick beans and parmesan just before serving.