White Asparagus with Spicy Sauces

Ingredients

• 1.5 kg white asparagus
• Salt
• Sauce (Pistachio-Mint)
• 200 g butter
• 2 egg yolks
• 0.5 lime (freshly squeezed juice)
• 2 tbsp sour cream yogurt
• Salt
• pepper (ground)
• a pinch of sugar
• 40 g chopped pistachios
• 0.5 bunch chopped mint
• Sauce (Coriander-Ginger)
• 1 onion
• 1 Garlic clove
• 2 tbsp oil
• 0.25 l chicken broth
• 1 lime (freshly squeezed juice)
• 2 tbsp Soy sauce
• 1 tbsp ginger jam
• 2 tbsp Chinese sweet and sour chili sauce
• 1 tbsp Cornstarch
• Salt
• pepper (ground)
• a handful coriander
• Sauce (Tomato-Cream Cheese)
• 200 g fresh ricotta (or quark)
• 3 tbsp white wine vinegar
• 5 tbsp olive oil
• 5 tbsp seasoned chicken broth
• 5 tomatoes
• 1 small bunch basil
• Salt
• pepper (ground)
• 125 g sour cream
• 125 g crème double
• 100 g Roquefort cheese
• 20 g chopped walnuts
• Salt
• pepper (ground)
• 50 g alfalfa sprouts

Instructions

1. 1.

   Melt butter for the sauce and skim off the foam. Whisk egg yolks and lime juice in a bowl. Place the bowl over a hot water bath and whisk the yolks until frothy. Gradually add the butter in a thin stream while continuously whisking. Fold in yogurt and season with salt, pepper, and sugar. Stir pistachios and mint into the sauce.

2. 2.

   Peel and finely dice onion and garlic. Heat oil, sauté onions and garlic. Add broth and lime juice, bring to a boil. Season with soy sauce, ginger jam, and sweet-sour chili sauce. Simmer gently for 5 minutes in an open pot. Thicken with cornstarch and season with salt and pepper. Rinse coriander, shake dry, pluck leaves from stems. Finely chop coriander and add to the sauce.

3. 3.

   Blend ricotta with vinegar, oil, and seasoned chicken broth.

4. 4.

   Score tomatoes, blanch briefly in boiling water, then shock in cold water. Remove skins, halve, seed, and dice. Wash basil and finely chop. Add tomatoes and basil to the cheese mixture. Season with salt and pepper.

5. 5.

   For the dressing whisk sour cream with crème double and about 1–2 tbsp water until smooth. Crumble Roquefort with a fork and fold in, season with salt and pepper, and mix into the cheese. Fold in alfalfa sprouts just before serving.

6. 6.

   Wash asparagus and trim the lower ends generously. Cook asparagus in boiling salted water with butter for about 18 minutes.

7. 7.

   Serve asparagus with the sauces.