Asparagus au gratin with feta and strawberries

Name: Asparagus au gratin with feta and strawberries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg white asparagus (e.g. Bruchsal asparagus spears); 7-10 Tbsp salt, sugar, pepper; 1 very fresh egg (Gr. M); 1 TEASPOON medium hot mustard; 100 ml neutral oil; 200 g Feta; 100 g Strawberries; 175 g Arugula; 250 g cherry tomatoes; 1 Onion; 8 TABLESPOONS White wine vinegar; 3 TABLESPOONS Olive oil; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg white asparagus (e.g. Bruchsal asparagus spears)
7-10 Tbsp salt, sugar, pepper
1 very fresh egg (Gr. M)
1 TEASPOON medium hot mustard
100 ml neutral oil
200 g Feta
100 g Strawberries
175 g Arugula
250 g cherry tomatoes
1 Onion
8 TABLESPOONS White wine vinegar
3 TABLESPOONS Olive oil
baking paper

Directions

1
Wash the asparagus, peel and cut off the woody ends. Cook the asparagus in little boiling salted water with 1 tsp. sugar for about 12 minutes. Lift out, drain well.
2
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and line a baking tray with baking paper. For Blitzmayo Egg, 1⁄2 Mix TL salt, pepper and mustard in a tall mixing bowl with a hand blender at the lowest setting.
3
With the blender running, add oil and mix until the mayonnaise is thick and creamy.
4
Place the asparagus in 4 portions on the tray. Crumble the feta and spread it evenly on top. Bake in a hot oven for about 15 minutes.
5
In the meantime wash, clean and finely dice the strawberries. Select the rocket, wash and drain well. Wash and halve the tomatoes. Peel onion and dice very finely. Mix vinegar, salt, pepper and sugar.
6
Add olive oil. Stir in onion.
7
Carefully mix the rocket, tomatoes and vinaigrette. Remove the asparagus from the oven, arrange with the rocket salad and sprinkle with the strawberries. Serve with the mayonnaise.