Green Wild Asparagus with Mustard Vinaigrette and Lamb Sausages

Ingredients

• 1 kg wild green asparagus
• 1 tsp sugar and salt each
• juice of one lemon
• 1 tbsp mustard seeds
• 50 ml dry white wine
• 1 tbsp white balsamic vinegar, medium‑spicy and sweet mustard
• 3 tbsp olive oil
• 2 shallots
• 1 Garlic clove
• salt, pepper from the mill
• sugar
• 400 g lamb bratwurst
• 3 tbsp vegetable oil

Instructions

1. 1.

   Wash the asparagus and shake off excess water. Bring 2 liters of water to a boil. Season with salt, sugar, and lemon juice. Peel and trim the woody ends of the asparagus. Add the asparagus to the boiling water and cook for about 5 minutes until just firm.

2. 2.

   For the dressing, simmer the mustard seeds with white wine for 5 minutes. Remove from heat and whisk in the remaining ingredients. Dice the shallots and garlic finely and fold them in. Season with salt, pepper, and sugar. Drain the cooked asparagus and place it on a platter. Drizzle the mustard vinaigrette over it.

3. 3.

   Pan‑fry the lamb sausages in vegetable oil and serve alongside the asparagus.