Mensa at Home: White Asparagus with Tomato Vinaigrette

The Mensas are closed and you have no idea what you could cook? We will publish recipes from our Mensa one at a time for you to recook at home.

This week, we would have organized an asparagus week in Mensa am Medizincampus. To ensure all of you have the chance of enjoying delicious seasonal vegetables, we are publishing two asparagus recipes this week. We started off with a tasty combination of green asparagus and strawberries on  Tuesday. Today we share a recipe for white asparagus with tomato vinaigrette.

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  • 2 kg white asparagus
  • 500 g tomatoes (vine tomatoes or cocktail tomatoes)
  • 50g butter
  • 5 tablespoons white wine vinegar or white balsamic vinegar
  • 3 tablespoons of olive oil
  • 1EL Basil, chopped
  • 2-3 tablespoons + 3 pinches of salt
  • 1 tablespoon + 2 pinches of sugar
  • Pepper, preferably from the mill (according to taste)
  • Pine nuts or sunflower seeds
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  • Peel the asparagus, taking off a little more at the bottom of the spears. Cut off the ends. Season the water with about 2 to 3 tablespoons of salt, 1 tablespoon of sugar and the butter and bring to the boil in a large pot (the asparagus should be completely covered with water). Cook the asparagus for about 10 to 15 minutes until al dente. The exact cooking time depends on the diameter of the spears.
  • Cut the tomatoes in half and sauté in a pan. Deglaze with vinegar and remove the pan from the heat immediately. Season with 3 pinches of salt, 2 pinches of sugar and some pepper according to taste, then add basil and olive oil.
  • Roast the pine or sunflower seeds in a frying pan without fat.
  • Pour the tomato vinaigrette over the asparagus and spread the roasted seeds on top. 
  • The aspargus does go very well with pork medallions or fried fish fillet and potatoes.

Good luck cooking and bon appétit!