Marinated asparagus with radishes and pine nuts

Name: Marinated asparagus with radishes and pine nuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 6-7 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Pine nuts; 50 g Parmesan cheese; 1 small bunch of radishes (about 8 pieces); 1/2 Beet Cress

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
6-7 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
2 TABLESPOONS Pine nuts
50 g Parmesan cheese
1 small bunch of radishes (about 8 pieces)
1/2 Beet Cress

Directions

1
Wash and peel the asparagus and cut off the woody ends. Season plenty of water with salt and sugar and bring to the boil. Add the asparagus and cook for 10-15 minutes. Drain the asparagus and collect the stock.
2
##vinegar## and 8 tablespoons asparagus stock with salt, pepper and sugar. Add oil drop by drop. Put the asparagus in an ovenproof dish and pour the marinade over it. Marinate the asparagus for approx. 30 minutes, sprinkle with the marinade several times.
3
##Pine nuts## in a pan without fat roast, take out and roughly chop. Slice parmesan. Clean, wash and finely dice the radishes and add to the asparagus. Arrange the asparagus. Cut cress from the bed.
4
Sprinkle asparagus with cress and parmesan.