Green asparagus

4–6 sticks of green asparagus per person
water
sea salt
2 sugar cubes

Cut the dry bases off the sticks of asparagus and peel the lower parts with a potato or asparagus peeler. Use a wide-bottomed, shallow saucepan to cook them in.

Bring the water to the boil with the salt and sugar in it and cook the asparagus for about 3–5 mins. Prod them with the tip of a knife to check that they are done. They should be tender but not soft. Pour off the water.

Herbal oil

1 – 1½ dl  olive oil
a pot of freshly grown basil
a pot of freshly grown rucola
1 dl  chopped parsley and chives
a dash of salt and sugar
black pepper from a mill

Grind the herbs to a sauce of even consistency with a hand mixer. Season. This herbal oil keeps very well in a refrigerator.

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