Raw Roasted Asparagus with Potato-Sesame Snow

Ingredients

• 750 g waxy boiling potatoes
• Salt
• 2 tbsp sesame seeds
• 1 bunch spring onions
• 1 tbsp Olive Oil
• Pepper
• a pinch freshly grated nutmeg
• 1 kg white asparagus spears
• 5 tbsp olive oil
• coarse Sea salt
• pink pepper
• 6 basil stems

Instructions

1. 1.

   Peel, wash, halve the potatoes and cook in salted water for 25-30 minutes. Toast sesame seeds in a non‑stick pan without fat. Trim, rinse and finely chop spring onions. Heat olive oil in a pan. Sauté spring onions for 1–2 minutes. Drain the potatoes and press them through a potato masher. Season with salt, pepper and nutmeg. Gently fold in the toasted sesame seeds and chopped spring onions.

2. 2.

   Trim the asparagus ends and optionally cut each spear crosswise once. Heat 4 tbsp olive oil in a large non‑stick pan. Roast the asparagus for about 10–15 minutes. Sprinkle lightly with coarse sea salt and pink pepper.

3. 3.

   Tear basil leaves from the stems. Warm the remaining olive oil. Briefly fry the basil leaves in portions. Drain on paper towels. Plate the potato snow with roasted asparagus and basil leaves.