- 500 g Fresh White Asparagus
- 500 g Fresh Green Asparagus
- 2 tsp Salt
- 2 tsp Rapeseed Oil
- 150 g Mature Cheddar Cheese
- 1 Bunch Of Pea Shoot Or Sunflower Seeds
- 3 tbsp Rapeseed Oil
- 1½ tsp Flake Salt
- 1½ Pinches Black Pepper
- 3 Splashes Of White Wine Vinegar
Carefully peel the white asparagus, starting just below the head. The green asparagus doesn't have to be peeled. Cut off the bottom parts.
Boil water, salt, butter and rapeseed oil in a wide saucepan.
Put the white asparagus in and let it boil on low heat for about 10 minutes. Put the green asparagus together with the white and cook another 3-5 minutes until the stalks are soft.
Pick up the asparagus, rinse it in cold water and let it drain. Cut the cheese into small dices.
Toss the white and green asparagus with cheese and pea shoots then place on a platter.
Mix the dressing ingredients together and drizzle it over the salad.