A Tavola con Henri Alén

Boiled Asparagus with Grated Tomato Dressing

1 bunch green asparagus
1 bunch white asparagus
4 plum tomatoes
½ red onion
1 garlic clove, peeled
1 tbsp white wine vinegar
A pinch of sugar
Just under 100 ml (about ⅓–½ cup) olive oil
1 tsp small capers
Fresh basil, chopped
Salt and freshly ground black pepper

To serve:
100 g feta cheese, crumbled

Peel the white asparagus. Trim 2–3 cm (about 1 inch) from the woody ends of both the white and green asparagus and reserve the trimmings for making stock or soup.

In a bowl, combine the sugar and white wine vinegar. Finely chop the garlic and red onion, then add them to the vinegar mixture.

Halve the tomatoes lengthwise and remove the seeds. Starting from the cut side, grate each tomato on the coarse side of a box grater until only the skin remains. Discard the skins.

Add the grated tomato to the onion mixture, then stir in the olive oil, capers, and chopped basil. Season the dressing with salt and freshly ground black pepper.

Cook the asparagus in boiling water until just tender: white asparagus for 4–5 minutes and green asparagus for 2–3 minutes.

Drain the asparagus and serve with the grated tomato dressing and crumbled feta cheese.

Asparagus Soup

5 dl chopped asparagus (reserve a few tips for garnish)
1 onion
1 floury potato, peeled and diced
4–5 dl vegetable stock (or the cooking water from the asparagus)
1 tbsp butter
1½ dl heavy cream
Salt
White pepper
A splash of dry sherry (optional)

To serve:
Toasted sunflower or pumpkin seeds
Chopped chives
Reserved asparagus tips

Peel and finely chop the onion. Sauté it in the butter until softened, then add the chopped asparagus and diced potato. Season with a little salt and continue cooking for a few minutes.

Pour in enough vegetable stock to cover the vegetables. Simmer gently for about 20 minutes, or until the potato and asparagus are tender.

Stir in the heavy cream and bring the soup back to a gentle boil. Blend until smooth using a blender.

Taste and adjust the seasoning with salt and white pepper. If using, add a splash of dry sherry. Serve garnished with the toasted seeds, chopped chives, and reserved asparagus tips.