White Asparagus with Beans and Raspberry Dressing

Ingredients

• 500 g white asparagus
• Salt
• 1 EL sugar
• 500 g green beans
• 4 large radishes
• 2 handfuls baby spinach
• 300 g red raspberries
• 2 EL orange juice
• 2 EL balsamic vinegar
• 1 EL liquid honey
• 2 EL rapeseed oil
• 2 EL pistachio oil
• pepper (ground)
• 2 EL chopped pistachios

Instructions

1. 1.

   Peel the asparagus, cut the stalks horizontally in half and simmer in salted water with sugar for about 20 minutes until tender. Wash, trim, and cut off ends of the beans; add them to the asparagus after 12-14 minutes. Wash, trim, and halve the radishes; add them during the last 1–2 minutes with the vegetables and cook everything together until done.

2. 2.

   Rinse the spinach, discard stems, and spin dry.

3. 3.

   Rinse the raspberries, discard stems, and pat dry. Roughly crush half of them in a bowl with a fork, then mix with orange juice, balsamic vinegar, honey, oil, salt, and pepper; taste and adjust seasoning.

4. 4.

   Drain the vegetables, briefly rinse under cold water, let drain well, and arrange on a platter or plates together with the spinach. Pour the raspberry sauce over the dish, garnish with remaining raspberries and pistachios, and serve.