Asparagus with Three Sauces

Ingredients

• 1 kg white asparagus
• 2 tsp salt
• 2 tsp butter
• a pinch of salt
• 2 hard-boiled eggs
• 2 Tomatoes
• 1 bunch chives
• 2 tbsp vinegar
• 4 tbsp oil
• salt (pepper)
• 2 hard-boiled eggs
• 2 tbsp vinegar
• salt (pepper)
• 4 tbsp oil
• 2 tbsp walnut oil
• half an orange
• 25 g chopped walnuts
• 1 Carrot
• 1 onion
• 1 tbsp butter
• 150 ml broth
• 75 g truffle cheese
• cress

Instructions

1. 1.

   Peel the asparagus carefully and trim the ends. Bring 1 liter of water to a boil with butter, salt, and sugar; add bundled asparagus and cook for about 20 minutes. Drain well.

2. 2.

   Egg-chive vinaigrette: peel and finely chop eggs. Boil tomatoes, peel, core, and dice them; slice chives into ribbons. Combine the listed ingredients into a dressing and fold in eggs, tomatoes, and chives. Orange-walnut sauce: strain yolks through a sieve, whisk with vinegar, salt, and pepper, then slowly add oil. Grate the rind of an untreated orange, squeeze its juice, and stir until a creamy consistency forms; fold in zest and walnuts.

3. 3.

   Carrot-cheese sauce: peel and dice carrot and onion, sauté in butter. Add broth and simmer for about 15 minutes. Dice cheese, puree vegetables, then stir in cheese and let it melt slightly. Season with salt and pepper, garnish with cress.