The Bietigheimer on Salad of Two Kinds of Roasted Asparagus Spears

Peel and finely chop the shallots. Bring one chopped shallot with the beef broth and sherry to a boil once, cool. Then mix with 1/2 tsp mustard until smooth. Fold in vinegar, walnut oil, hazelnut oil and 6 tbsp olive oil. Season dressing with salt, pepper and a pinch of sugar. (Freshly chopped kitchen herbs can be mixed in if you like).

Mix the remaining mustard and crème fraîche until smooth, season to taste and leave to cool.

Soak the bread in lukewarm water. Rinse the herbs, shake dry and chop finely. Squeeze the soaked bread and mix well with minced meat, herbs, remaining shallot. Season the mince with a pinch of cayenne pepper, nutmeg, salt and pepper. Turn the mixture into small meat loaves and fry them in a frying pan with clarified butter. Put them on a plate and keep them warm, covered with aluminum foil.

Cut the cherry tomatoes crosswise at the stalk, put them in boiling water for about 10 sec, cool them in iced water and then remove the skin.

Remove skin from white asparagus spears and cut bottom ends into small pieces. Remove the skin from the lower third of the green asparagus spears and cut the lower ends into small pieces. Then cut the asparagus spears into 5 cm long sticks.

Cut the pretzel rolls into 1 cm thick slices and toast them in the toaster (or a frying pan with a little butter).

Rinse the leaves of the lettuce heart.

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