Marinated carrots & green asparagus

Name: Marinated carrots & green asparagus
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 2 TABLESPOONS (20 g) Pine nuts; 1 kg Carrots; 7-10 Tbsp salt, white pepper; 7-10 Tbsp 750 g-1 kg green asparagus; 1 pinch + 100 g sugar; 3-4 Tbsp Lemon juice; 100 ml White wine; 6 TABLESPOONS Vinegar (e.g. balsamic vinegar); 6-8 TABLESPOONS Oil (e.g. OIive oil); 6-8 discs (approx. 100 g) Italian mortadella; 6-8 discs (approx. 100 g) Parma ham; 7-10 Tbsp Basil, dried tomatoes and olives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

2 TABLESPOONS (20 g) Pine nuts
1 kg Carrots
7-10 Tbsp salt, white pepper
7-10 Tbsp 750 g-1 kg green asparagus
1 pinch + 100 g sugar
3-4 Tbsp Lemon juice
100 ml White wine
6 TABLESPOONS Vinegar (e.g. balsamic vinegar)
6-8 TABLESPOONS Oil (e.g. OIive oil)
6-8 discs (approx. 100 g) Italian mortadella
6-8 discs (approx. 100 g) Parma ham
7-10 Tbsp Basil, dried tomatoes and olives

Directions

1
Roast pine nuts. Peel, wash and cut carrots into thick slices. Steam in little boiling salted water for about 10 minutes. Drain
2
Wash the asparagus, cut the ends off generously. Cook in 1/4 l boiling salted water with 1 pinch of sugar and 1 tbsp lemon juice for approx. 12 minutes. Drain. Keep stock
3
Heat 3-5 tbsp. asparagus stock, 100 ml wine and vinegar. Caramelize 100 g sugar in a pan until golden. Deglaze with the vinegar stock while stirring. Let simmer for about 2 minutes. Pour over the carrots and allow to cool
4
Mix the rest of the asparagus stock with 2-3 tbsp. lemon juice. Add oil and season. Sprinkle asparagus with it. Serve with carrots, sausage and ham. Garnish with pine nuts, basil, dried tomatoes and olives