Marinated Asparagus with Brimsennockerln

For the marinated asparagus with Brimsennockerln cut away the woody ends of the asparagus stalks. Boil the asparagus in salted water with a pinch of sugar for about 8 minutes. Strain and collect the asparagus broth. Cut the asparagus spears in the middle, put them in a baking dish, drizzle some liquid butter over them and cover with aluminum foil. Keep warm in the preheated oven at 80 °C.

For the marinade, mix the warm asparagus cooking water with the remaining ingredients.

Remove the asparagus spears from the oven and pour the marinade over them. Leave to marinate for approx. 30 minutes.

Peel the carrot and cut into small cubes. Bring salted water to a boil, blanch (scald) the carrot cubes, rinse and drain. Rinse the sugar snap peas with cold water, cut away the tips and stem base and cut diagonally into pieces. Heat the sesame oil in a pan and fry the sugar snap peas well, season with salt and pepper.

For the Brimsen gnocchi, mix the Brimsen with salt, pepper, a squeeze of lemon juice and olive oil. Now stir in the whipped cream. Cover with plastic wrap and refrigerate for 20 minutes.

Divide the asparagus spears among bowls. Toss the diced carrots and sugar snap peas in the remaining marinade and spread over the asparagus spears. With the help of two spoons, make dumplings from the brimstone mixture, dipping the spoons repeatedly in hot water so that the noc

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