Remove the peel from the head of the asparagus, cut the thick stalks in half lengthwise and cut into pieces 0.5 to 1 cm long.
Stir vinegar, juice of one lemon, oil and herb salt, pour over asparagus spears, steep for about 1 hour, sprinkle with dill tips and serve.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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