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Asparagus tonnato
Nutrition facts per serving:
- Energy in kcal about 301
- Fat about 21g
- Carbohydrates about 11g
- Protein about 17g
This is needed
This is needed
for 4 people
Tonnato sauce
- 100 g crème fraîche
- 4 anchovy fillet, drained
- 2.5 tbsp water
- 1 tin pink tuna in oil (approx. 200 g)
- 2 tbsp capers, drained
- 1 tbsp lemon juice
- 1 tbsp peppermint, finely chopped
- 0.25 tsp salt
- a little pepper
To cook the asparagus
- 1 tbsp butter
- 2 litres water, boiling
- 1 tbsp sugar
- 1 tbsp salt
- 500 g green asparagus, lower third peeled
- 500 g white asparagus, peeled
Crispy capers
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- 2 tbsp olive oil
- 2 tbsp capers, drained
- 4 sprigs peppermint, leaves torn off
And that's how it's done
And that's how it's done
Tonnato sauce
Puree the crème fraîche with all the other ingredients up to and including the pepper, set aside.
To cook the asparagus
Preheat the oven to 60 °C and warm a plate. Add the salt, sugar and butter to the boiling water. Add the green and white asparagus, return to the boil. Remove the pan from the heat, cover and allow to infuse for approx. 15 mins. Remove the asparagus, drain, transfer to the warm plate and keep warm.
Crispy capers
Heat the oil in a frying pan. Fry the capers for approx. 5 mins. until crispy, stirring occasionally. Remove and drain on paper towels. Add the mint to the same pan, fry for approx. 30 secs. until crispy, drain. Drizzle the sauce over the asparagus, garnish with the capers and mint.
