for 4 person

Tonnato sauce

100 g	crème fraîche
1 tin	pink tuna in oil (approx. 200 g)
4	anchovy fillet, drained
2 tbsp	capers, drained
2 ½ tbsp	water
1 tbsp	lemon juice
1 tbsp	peppermint, finely chopped
¼ tsp	salt
a little	pepper

To cook the asparagus

1 tbsp	salt
1 tbsp	sugar
1 tbsp	butter
2 litre	water, boiling
500 g	green asparagus, lower third peeled
500 g	white asparagus, peeled

Crispy capers

2 tbsp	olive oil
2 tbsp	capers, drained
4 sprig	peppermint, leaves torn off

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.

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