Green Asparagus with Walnut Vinaigrette

Ingredients

• 500 g Green Asparagus
• 4 red onions
• 2 Zucchini
• 250 g mushrooms (e.g., shiitake)
• olive oil
• 1 lemon (juice)
• Sea salt
• Pepper (freshly ground)
• 100 g walnut kernels
• 1 Garlic clove
• 1 Tbsp freshly chopped thyme
• 125 ml Vegetable broth
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heat.

2. 2.

   Peel the lower third of the asparagus. Peel and cut the onions into wedges. Wash, trim, and slice the zucchini. Clean the mushrooms and leave them whole or cut into pieces depending on size. Arrange the prepared vegetables on a baking rack lined with parchment paper. Drizzle with 2–3 tbsp olive oil and a splash of lemon juice. Season with sea salt and pepper, then bake in the oven for about 25 minutes, turning occasionally. The vegetables should be tender yet firm.

3. 3.

   To make the sauce, toast the walnuts in a dry pan until fragrant. Remove from heat and let cool. Then blend the toasted walnuts with peeled garlic, 2–3 tbsp oil, thyme, and a little broth until smooth, adding more broth gradually until the sauce is slightly thickened. Stir in the Parmesan and season with salt, lemon juice, and pepper to taste.

4. 4.

   Plate the vegetables on bowls or plates, spoon the walnut vinaigrette over them, and serve immediately.