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; 1 small bunch of radishes (about 8 pieces); 1/2 Beet Cress

AUTHOR
Antoine Long

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
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
Season vinegar and 8 tbsp. asparagus stock with salt, pepper and sugar. Add oil drop by drop. Place the asparagus in an ovenproof dish and pour the marinade over it. Marinate the asparagus for approx. 30 minutes, drizzle the marinade several times.
3
Roast the pine nuts in a pan without fat, take them out and chop them roughly. Clean, wash and finely dice the radishes and add them to the asparagus. Arrange the asparagus. Cut cress from the bed. Sprinkle asparagus with it.