A more wonderful asparagus recipe:
Tricks when removing the peel from asparagus spears: For example, if the spears are supported on an upside-down cooking pot when peeling, the peels will automatically fall down and not get tangled in the asparagus peeler. Note: always start peeling 4-5 cm below the head of the asparagus. Marquard prefers the more flavorful medium-strong spears to the rather watery thick ones. And, “Purple heads taste best.” Steam asparagus spears for five minutes until they are just tender but still strong. It should already be translucent on the outside, but still opaque on the inside. Place asparagus spears in iced water until cool, then place in a colander. Mix the dressing ingredients in a hand mixer until creamy. Pour a small amount of dressing on each plate and arrange the asparagus tips on top. Garnish with chopped tomatoes and a pinch of sesame seeds.
In this typical recipe from the Zen school, the contrast of the different flavors is exceptionally important: sesame oil and asparagus spears play the main role and should therefore be of the best quality.
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