Dromersheimer Weißburgunder trocken

Ingredients

• 500 gwhite asparagus
• 1 pinchsalt
• 1 pinchsugar
• 2 tbspwhite balsamic vinegar
• 0,5 tspmild honey
• 3 tbsprapeseed oil
• 1 tsphazelnut oil
• 1 pieceshallot
• 0,5 bunchchives
• 1 pinchwhite pepper

Preparation

1. 1Carefully peel the asparagus and generously trim off the woody ends.
2. 2Bring a pot of water with a pinch of salt and sugar to a boil and cook the asparagus until al dente, about 8 to 10 minutes.
3. 3Drain the asparagus, rinse briefly with cold water, and cut into approximately 3 to 4 cm pieces.
4. 4Finely dice the shallot and whisk together in a bowl with the white balsamic vinegar, honey, salt, and pepper.
5. 5Add the rapeseed oil and hazelnut oil while whisking constantly until a smooth emulsion forms.
6. 6Toss the still-warm asparagus pieces with the vinaigrette and let marinate for about 10 minutes.
7. 7Before serving, sprinkle with freshly chopped chives and season to taste if necessary.