For the asparagus
- 400 g green or white asparagus
- 1 tbsp butter
- ½ tsp sugar
- salt
For the vinaigrette
- 1 shallot
- ½ bunch of chives
- ½ bunch of parsley
- Juice of half a lemon
- ½ tsp Gabriella's mustard
- 4 tbsp oil
- 2 tbsp white wine vinegar
- A little sugar or honey
- salt
- pepper
Wash and peel the asparagus and cut into pieces. Then cook in a pan with a little salt, sugar and butter. The length of cooking time depends on the thickness of the asparagus spears! Drain the asparagus in a sieve and keep some of the asparagus water.
For the vinaigrette, mix the finely chopped shallot with the lemon juice, oil, Gabriella's mustard, vinegar and sugar. Then add the cooled asparagus water (4 tbsp) with chopped chives and chopped parsley, then season with salt and pepper.
Mix the asparagus with the vinaigrette, serve and enjoy!
