Ingredients for 4 people:
1 kg (35, 3 ounces) of white asparagus
1 spoon of olive oil
2 tablespoons of sesame seeds
Mustard and onion sauce:
200 g (7, 1 ounces) of shallot (onion)
2 tablespoons of sunflower oil
pinch of sugar
1, 5 dl (5,1 fluid ounces) vegetable clear soup
pinch of saffron
1 spoon of mustard
Preparation and serving:
Peel the white asparagus and cut off the woody ends. Tie them and boil in salted water for about 15 minutes, take them out and drain well. Meanwhile, prepare the sauce of onion. Cut shallot into rings and stew on sunflower oil. Sprinkle onion with a little sugar and stew until it fades. Pour everything with vegetable base soup, add saffron and leave it to cook slowly for about 15 minutes. Then add the mustard sauce and adjust flavor by adding salt. Sauce is ready.
Fry drained and cooked asparagus shortly in olive oil, sprinkle with sesame and fry until sesame receives golden color. Serve on a hot plate with the prepared sauce, onion and salted potatoes or as a side dish with meat. Water in which asparagus were cooked can use as a base of aromatic soup. If leftovers are cooked in it for the next 15 minutes it is rather stronger. Leftovers, of course, must be cleaned.