White Asparagus with Vegetable Sauce

Ingredients

• 2 kg white asparagus
• 1 tbsp sugar
• Salt
• 1 yellow bell pepper
• 1 mild vegetable onion
• 1 Carrot
• 100 g Sugar snap peas
• 2 Tomatoes
• 2 tbsp wine vinegar
• 4 Tbsp sunflower oil
• Pepper

Instructions

1. 1.

   Peel the asparagus and, if necessary, trim the woody ends. Bring a large pot of water with the sugar and 1 tbsp salt to a boil. Add the asparagus skins and sections, simmer gently for about 10 minutes. Remove both with a slotted spoon and place the asparagus spears in the pot. Cook just below boiling point for another 10 minutes until firm yet tender. Take off the heat and let the broth cool slightly.

2. 2.

   Wash the pepper, halve it, deseed, and dice finely. Peel and finely dice the onion. Peel the carrot and slice into rounds (optional: use a colorful mandoline). Wash the snap peas, trim them, and blanch briefly with the carrots in salted water. Shock in ice water, drain, and cut the snap peas into diagonal pieces. Briefly blanch the tomatoes, shock, peel, quarter, seed, and dice.

3. 3.

   For the dressing whisk the vinegar with 2–3 tbsp of the asparagus broth and the oil; season with salt and pepper. Toss the prepared vegetables in the dressing and let sit for about 10 minutes to absorb flavors.

4. 4.

   Lift the asparagus from the broth, drain well, arrange on plates, pour the dressing over it, and serve immediately.