for 4 people

Asparagus

3 dl	white wine vinegar
2 dl	water
60 g	sugar
1 tbsp	mustard seeds
1 tsp	salt
1 tsp	black pepper
500 g	white asparagus, peeled
1	onion, cut into thin slices

Hummus

1 tin	chickpeas (approx. 400 g), rinsed, drained
50 g	tahini (sesame paste)
1	garlic clove
1	red chilli pepper, deseeded, cut into pieces
2 tbsp	lemon juice
2 tbsp	water
2 tbsp	olive oil
1 tsp	mild paprika
½ tsp	cumin
¾ tsp	salt

To serve

4 sprig

basil, leaves torn off

How it's done

Asparagus

Pour the vinegar into a wide pan and add all the other ingredients up to and including the pepper, bring to the boil. Add the asparagus and onion, sauté for approx. 3 mins. Remove the pan from the heat, cover and leave the asparagus to cool in the cooking liquid.

Hummus

Place the chickpeas and all the other ingredients up to and including the salt in a measuring cup, puree.

To serve

Spread the hummus onto a platter. Drain the asparagus well, arrange it on the hummus and garnish with basil.

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