White Asparagus with Three Sauces

Ingredients

• 2 kg white asparagus
• 2 tbsp salt
• 1 tbsp sugar
• 1 onion
• 1 tbsp Olive Oil
• 300 g diced tomatoes (canned)
• Salt
• pepper (ground)
• 1 pinch sugar
• 1 sprig basil
• 1 tbsp butter
• 1 tbsp flour
• 150 ml vegetable broth (or meat broth)
• 150 ml milk
• a handful parsley
• Salt
• pepper (ground)
• nutmeg
• 1 hard-boiled egg
• 1 tbsp Medium-hot mustard
• 4 tbsp apple cider vinegar
• 6 tbsp sunflower oil
• Salt
• pepper (ground)
• 1 pinch sugar
• 2 tbsp chopped chives

Instructions

1. 1.

   Peel the asparagus and trim any woody ends. Bring a large pot of water with salt and sugar to a boil. Add the asparagus spears and simmer for 15-20 minutes until tender.

2. 2.

   For the tomato sauce, peel and dice the onion. Sauté in hot oil until translucent. Add tomatoes, season with salt, pepper, and sugar, and reduce for about 15 minutes until thickened. Before serving, tear basil into fine strips, add to the sauce, and adjust seasoning.

3. 3.

   For the parsley sauce, melt butter in a hot pan. Briefly sauté flour, then deglaze with broth and milk. Simmer gently for about 10 minutes until creamy. Finally, rinse parsley, pat dry, strip leaves, and fold into the sauce. Season with salt, pepper, and nutmeg.

4. 4.

   For the egg mustard sauce, peel and finely chop the egg. In a tall container, combine mustard, vinegar, oil, salt, pepper, and sugar; blend with an immersion blender until smooth. Add the egg and chives, then taste and adjust.

5. 5.

   Remove the asparagus from the water, drain well, and arrange on plates or a platter. Serve with the three sauces on the side.