Asparagus Spears with Vegetable Tartar

Peel the asparagus spears and steam until cooked. Add green asparagus to white asparagus halfway through cooking. Shorten to 10 cm. Cut the rest of the asparagus spears into thin slices and halve or quarter them according to size.

For the tartar, clean the vegetables. Cut into smallest cubes (Brunoise).

Stir all the sauce ingredients (without the vegetables) well. Mix half of the vegetable cubes, the asparagus and the spinach strips with the sauce.

Arrange asparagus spears in a ray shape on plates, one green, one white and so on. Shape vegetable tartare in the center. Remaining vegetable cubes over the asparagus spears form.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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