for 4 person

Asparagus

1 kg	green asparagus, peeled, cut diagonally into pieces
	salted water, boiling

Vinaigrette

½ tsp	hot mustard
6 tbsp	balsamic vinegar
4 tbsp	olive oil with lemon
2	shallots, finely chopped
¼ tsp	salt
a little	pepper

Serve

50 g	rocket
1 bunch	basil, leaves torn off
½ bunch	peppermint, leaves torn off
60 g	hazelnuts, roasted, coarsely chopped
60 g	Parmesan by the piece, chips peeled off with a peeler

How it's done

Asparagus

Cook the asparagus in boiling salted water for approx. 5 mins. until just soft, drain, rinse with cold water, drain again.

Vinaigrette

In a bowl, combine the mustard with all the other ingredients up to and including the pepper, add the asparagus, mix.

Serve

Add the rocket, basil and mint to the asparagus, mix. Top with the hazelnuts and cheese.

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