for 4 person

Mayonnaise

50 g	sunflower seeds
¾ dl	water
½ dl	sunflower oil
1 tbsp	white balsamic vinegar
2 tbsp	chives, finely chopped
½ tsp	salt
a little	pepper

Asparagus

2 litre	water
1 tbsp	lemon juice
1 tbsp	salt
1 tbsp	sugar
1 tbsp	olive oil
1 kg	white asparagus, peeled

Croutons

2 slice	bread, cut into cubes
2 tbsp	olive oil
1	garlic clove, squeezed
¼ tsp	sea salt

To serve

2 tbsp

chives, roughly chopped

How it's done

Mayonnaise

Blitz the sunflower seeds in a food processor. Pour in the water, puree to make a smooth cream. Gradually add the oil until the cream thickens. Stir in the balsamic and chives, season.

Asparagus

Bring the water to the boil in a wide pan. Add the lemon juice, salt, sugar and oil. Add the asparagus, bring to the boil. Remove the pan from the heat, cover and leave to stand for approx. 15 mins.

Croutons

Mix the bread with the oil and garlic. Fry in a non-stick frying pan over a medium heat for approx. 5 mins. until crispy. Remove, season with salt.

To serve

Drain the asparagus, serve with the mayonnaise, scatter the croutons and chives on top.

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