Green and purple asparagus

By: Frederik Bille Brahe
Asparagus are a herald of summer. Here, they are accompanied by a cold sauce with lots of herbs and wild garlic. An easy dish that’s a real ray of sunshine.

Salsa verde

• 65 g mixed green herbs (coriander, parsley, chervil, tarragon, lovage) plus a small handful to sprinkle on top of the dish

• 100 g white wine vinegar
• 5 g honey
• 1 clove of garlic
• 1 jalapeño
• 1 green chili
• 40 g pickled jalapeño
• 50 g olive oil
• 6 g salt
• 30 g onion

Asparagus

• 12 green and purple asparagus
• 10 wild garlic leaves (sorrel and sage can be used as substitutes)
• 1-2 tsp. cacao nibs
• Some lemon zest

Begin by preparing the green sauce (salsa verde). Rinse and dry all the herbs. Place them in a blender and add vinegar, pickled jalapeño, salt, olive oil and honey.

Coarsely chop the onion, then remove the seeds and top from the fresh jalapeño and the green chili before adding all three to the blender. Thoroughly blend the ingredients until they take on a puree-like texture.

Pour the green sauce into a bowl and set aside until serving.

Break off and discard the ends of the asparagus spears.

Add a bit of olive oil to a roasting pot before layering the asparagus and wild garlic in such a way that the wild garlic separates the asparagus. Next, place a bit of butter between the asparagus.

Place on the hob at a high temperature, put the lid on the pot and allow to cook for 1 minute.

Remove the asparagus using a spatula and place them on a serving platter. Pour the salsa verde dressing on top and sprinkle with cacao nibs, some lemon zest and finally some extra herbs.