Marinated asparagus



For 4 people

For the asparagus fund
Asparagus peel and asparagus ends
1-1,5 liters of water (salt water)
1 tbsp of sugar Zucker
20 g of butter

For the asparagus and the marinade
500 g white asparagus
2 shallots
1 tbsp mustard
2 tablespoons vinegar (white balsamic vinegar)
3 egg whites
80 ml of oil
1 lemon (untreated)
1 orange (untreated)
salt, sugar, pepper


Estimated cooking time: 6 minutes
Difficulty: easy

Peel the asparagus spears and cut off about 1 cm from the ends. Wrap the rods in a damp kitchen towel or dry cloth until use. Now boil about 1,5 liters of salted water and add the asparagus and add the asparagus ends, sugar and butter. Boil some water over low heat and then drain the stock trough a sieve and let it cool down. Blanch the peeled asparagus stalks in lemon-orange-water for about 7-8 minutes. Cut the shallots into fine cubes and mix with mustard, the cold asparagus stock, egg white and vinegar. Then carefully stir the oil. Season with salt, sugar and pepper and then add the still hot asparagus spears and leave for some time (preferably overnight) in it. The pickled asparagus is served cold with warm side dishes.