Recipe: Purple Asparagus and Horseradish Vinaigrette

1 In a large pot, pour 5.25 qt (5 liters) of water, salt with coarse salt and add a little thyme and 2 bay leaves, then bring to a boil and submerge your asparagus for 14 minutes with gentle cooking.

2 In a salad bowl, add your tablespoon of horseradish, salt and pepper, then pour in your hazelnut oil while stirring.

3 Thinly slice your pink radishes, salt them and set aside.

4 Drain your asparagus on a cloth and while warm, arrange them in 4 beautiful plates, the sauce lightly drizzled around and arrange your radish slices and fava beans harmoniously.

*Red horseradish is horseradish mixed with beet pulp.

For your information on the different colors of asparagus.

White Asparagus are asparagus that grow entirely in the soil.

Purple Asparagus are asparagus whose tip is external and therefore emerges from the soil.

Green Asparagus are asparagus that grow outside and therefore entirely in the open air.