Asparagus with herb vinaigrette

Name: Asparagus with herb vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 4 Shallots; 4 TABLESPOONS Olive oil; 175 ml white balsamic vinegar; 2 TEASPOONS medium hot mustard; 7-10 Tbsp freshly ground white pepper; 1/2 Beet Cress; 12 discs Parma ham (about 15 g each); 7-10 Tbsp Chervil and pink berries

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.5 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
4 Shallots
4 TABLESPOONS Olive oil
175 ml white balsamic vinegar
2 TEASPOONS medium hot mustard
7-10 Tbsp freshly ground white pepper
1/2 Beet Cress
12 discs Parma ham (about 15 g each)
7-10 Tbsp Chervil and pink berries

Directions

1
Wash and peel the asparagus and cut off the lower woody ends. Bring plenty of water, salt and sugar to the boil. Add the asparagus and simmer for about 18 minutes. Peel the shallots and cut into fine rings. Heat the oil in a pan and fry the onion rings lightly. Deglaze with vinegar, stir in mustard and season to taste with salt, pepper and sugar. Let it boil up briefly.
2
Remove from the stove. Carefully lift the asparagus out of the water and let it drip off. Cut the cress from the bed with scissors, rinse and drain well in a sieve. Arrange asparagus, 3 slices of ham and cress on each plate. Add the vinaigrette and serve garnished with chervil and pink berries as desired. Serve the rest of the vinaigrette separately. Delicious with baguette