Green Asparagus with Herbs

Ingredients

• 1 kg green asparagus
• 5 tbsp olive oil
• 1 tbsp Lemon Juice
• Salt
• 2 Eggs
• 2 handfuls wild garlic
• 2 handfuls wood sorrel
• 1 pear
• 1 small orange
• 2 tbsp capers
• 1 tsp sharp mustard
• 1 tsp Honey
• pepper (ground)
• 2 Spring Onions
• 2 tbsp peanuts

Instructions

1. 1.

   Wash the asparagus, trim the woody ends and peel the lower third of each stalk. Arrange on a baking sheet lined with parchment paper. Drizzle with 2 tbsp oil and lemon juice. Season with salt. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes.

2. 2.

   Meanwhile, hard‑boil the eggs for about 10 minutes. Cool, peel and halve them. Place yolks in a tall mixing bowl and dice the whites into small cubes.

3. 3.

   Rinse the wild garlic and wood sorrel and shake dry. Pick the leaves of the wood sorrel and cut the wild garlic into wide strips. Set aside roughly half each for garnish; add the rest to the yolks. Peel the pear, halve it, remove the core and cut the flesh into pieces. Halve the orange and squeeze out its juice. In the mixing bowl combine the pear, 1 tbsp capers, a splash of orange juice, mustard, honey, salt, pepper and 3 tbsp oil; blend until smooth.

4. 4.

   Wash, trim and finely chop the spring onions. Mix them with the chopped egg whites into the vinaigrette. Roughly chop the peanuts and toast them in a hot pan without fat over medium heat for 3 minutes.

5. 5.

   Arrange the asparagus on a large platter and drizzle some vinaigrette over it. Garnish with the remaining capers, herbs and nuts, and serve with a small bowl of extra vinaigrette.

6. 6.