Asparagus in herb oil

Green and white asparagus with herb oil and sun-dried tomatoes is like a plate on a plate. The world of taste is Mediterranean delicious.

Asparagus in herb oil

1 bunch of white asparagus

1 bunch of green asparagus

a pinch of salt

Herbal oil:

1 lemon peel

1 tablespoon lemon juice

1/2 pot chives

1/2 pot dill

1/2 pot spring onions

1/2 teaspoon running honey

1 tablespoon olive oil

4 tablespoons canola oil

a pinch of salt

For decoration:

sun – dried tomatoes, sliced

100 g of hazelnuts

rucola shoots

1. Prepare the herb sauce. Put all the ingredients for the herb sauce in a high narrow bowl and puree with a stick blender.

2. Roast the hazelnuts in a dry pan for garnish. When cooled slightly, rotate the hazelnuts between your hands so that most of the shells come off. Grind the hazelnuts a little with a knife.

3. Click off the hard woody base of the asparagus. Peel white asparagus. Boil the asparagus in well-salted, boiling water so that they remain crumbly, do not cook until soft. White asparagus matures in about 4 to 10 minutes and green asparagus in about 2 to 4 minutes.

4. Lift the asparagus out of the boiling water and drain for a moment on kitchen paper. Season with a pinch of salt. Serve asparagus with herb sauce, sliced ​​sun-dried tomatoes and hazelnuts. Garnish with arugula shoots.