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🍽️ White Asparagus with Three Different Dips

382 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus
• 2 tbsp salt
• 1 tbsp sugar
• 1 onion
• 1 tbsp olive oil
• 300 g chunky tomatoes (can)
• salt
• pepper (from the mill)
• 1 pinch sugar
• 1 sprig basil
• 1 tbsp butter
• 1 tbsp flour
• 150 ml vegetable broth (or meat broth)
• 150 ml milk
• 1 handful parsley
• salt
• pepper (from the mill)
• nutmeg
• 1 hard-boiled egg
• 1 tbsp medium-hot mustard
• 4 tbsp apple cider vinegar
• 6 tbsp sunflower oil
• salt
• pepper (from the mill)
• 1 pinch sugar
• 2 tbsp chive rings

Instructions

1. 1. Peel the white asparagus thoroughly.
2. 2. Cut off the woody lower ends of the stalks.
3. 3. Fill a large pot with water.
4. 4. Add salt and sugar to the water.
5. 5. Bring the water to a boil.
6. 6. Place the asparagus stalks into the boiling water.
7. 7. Cook the asparagus over gentle heat for 15 to 20 minutes.
8. 8. Peel one onion for the tomato sauce.
9. 9. Dice the onion into small pieces.
10. 10. Heat oil in a pot.
11. 11. Sauté the onion cubes until translucent.
12. 12. Add the tomatoes to the pot.
13. 13. Season the mixture with salt, pepper, and sugar.
14. 14. Let the sauce reduce for about 15 minutes.
15. 15. Cook the sauce until it becomes thick and creamy.
16. 16. Pick fresh basil leaves off the stems.
17. 17. Cut the basil leaves into thin strips.
18. 18. Stir the basil strips into the finished sauce.
19. 19. Taste the tomato sauce and adjust seasoning if needed.
20. 20. Melt butter in a hot pot for the parsley sauce.
21. 21. Add flour to the melted butter.
22. 22. Sauté the flour briefly.
23. 23. Deglaze the mixture with broth.
24. 24. Add milk to the sauce.
25. 25. Stir occasionally while the sauce simmers.
26. 26. Let the sauce simmer for about 10 minutes.
27. 27. Cook the sauce until it becomes thick and creamy.
28. 28. Rinse fresh parsley under cold water.
29. 29. Shake the parsley dry.
30. 30. Pick the parsley leaves off the stems.
31. 31. Add the parsley leaves to the sauce.
32. 32. Season the parsley sauce with salt, pepper, and nutmeg.
33. 33. Peel a hard-boiled egg for the egg sauce.
34. 34. Finely chop the egg.
35. 35. Put mustard into a tall container.
36. 36. Add vinegar to the container.
37. 37. Add oil to the container.
38. 38. Season with salt, pepper, and sugar.
39. 39. Puree the mixture with a hand blender.
40. 40. Blend the sauce until it is creamy.
41. 41. Add the chopped egg to the sauce.
42. 42. Add chopped chives to the sauce.
43. 43. Taste the egg sauce and adjust seasoning if needed.
44. 44. Remove the asparagus from the cooking water.
45. 45. Let the asparagus drain well.
46. 46. Arrange the asparagus on plates or a platter.
47. 47. Serve the three sauces alongside.

Nutrition per serving

• kcal: 382
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 25 g