Weißburgunder dry

Ingredients

• 500 gwhite asparagus
• 500 ggreen asparagus
• 1 pieceshallot
• 3 tbspwhite balsamic vinegar
• 4 tbsprapeseed oil
• 1 tspblossom honey
• 1 tspmedium-hot mustard
• 1 bunchfresh herbs (chives, parsley, chervil)
• 1 pinchsea salt
• 1 pinchwhite pepper
• 1 pinchsugar

Preparation

1. 1Peel the white asparagus completely and trim the woody ends; for the green asparagus, only peel the bottom third and trim the ends.
2. 2Cut the asparagus spears diagonally into pieces approximately 4 cm long.
3. 3Bring a pot of water to a boil with plenty of salt and a pinch of sugar. Cook the white asparagus pieces for approximately 6 minutes and the green ones for approximately 4 minutes until crisp-tender.
4. 4Drain the asparagus, immediately plunge into ice water to preserve the color, and then let it drain well.
5. 5For the vinaigrette, finely dice the shallot and finely chop the herbs.
6. 6Whisk the vinegar, mustard, honey, salt, and pepper in a bowl until smooth, then slowly add the rapeseed oil while stirring continuously until a creamy emulsion forms.
7. 7Fold the chopped herbs and diced shallots into the vinaigrette.
8. 8Gently toss the asparagus pieces with the dressing in a bowl and let sit for about 5 minutes before serving.