Asparagus with Sides

Ingredients

• 1 kg white asparagus
• 1 kg green asparagus
• salt
• lemons
• 1 pinch sugar
• 250 g butter
• 2 egg yolks
• 4 tbsp orange juice
• 1 bio-orange (zest)
• 1 bio-lime
• 0.5 lime
• salt
• pepper
• 1 hard-boiled egg
• 6 tbsp Olive oil
• 5 tbsp white wine vinegar
• 1 bunch parsley
• 1 bunch dill
• pepper
• salt
• 125 g butter
• 40 g almond slivers
• 25 g chopped pistachios
• 300 g smoked salmon
• 250 g cooked ham
• 300 g raw ham

Instructions

1. 1.

   Peel the white asparagus thoroughly, trim the ends. Wash the green asparagus well and trim the ends. Cook the white asparagus for about 20-25 minutes in boiling salted water with the seasonings; cook the green asparagus for about 10 minutes.

2. 2.

   Remove and drain well.

3. 3.

   For the lime hollandaise, bring the butter to a boil in a pot once, then set aside. Whisk together egg yolks, orange juice, orange zest and lime zest. In a bain-marie whisk until frothy, remove from heat and gradually pour the butter in a thin stream while stirring. Season with salt, pepper and lime juice, garnish with orange and lime zests.

4. 4.

   For the herb vinaigrette, peel and finely chop the egg. Whisk oil, vinegar and seasonings together. Wash and finely chop the herbs. Mix the egg into the vinaigrette.

5. 5.

   For the nut butter, toast the nuts in a pan without fat, add butter and whisk until frothy.

6. 6.

   Arrange smoked salmon and various ham varieties on plates.