Recipe asparagus with Taste of the Maasheggen

The latest issue of Asparagus Magazine features a recipe using products from Taste of Maasheggen.
For the enthusiast below is the recipe:

ASPARAGUS WITH THE TASTE OF THE MAAS HEDGES

Starter or side dish for 4 people

Ingredients

• approximately 500 grams of white asparagus
• Herbs of the Maasheggen
• 1 tbsp butter
• 1 tbsp Maasheggen honey
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• clove of garlic
• 1 Maasheggen roll

Preparation
Bring the water to a boil with the herbs from Maasheggen and cook the peeled asparagus for 3 to 4 minutes. Then let them cook (removed from the heat) for about 20 minutes.

Remove the asparagus from the pan and let it cool. Cut the asparagus into pieces of about 2 to 3 inches.

Cut the bread into approximately 1-by-1-inch square cubes and place them in a large bowl. Mix a dash of olive oil and pressed garlic into the bread. Fry the bread pieces in the frying pan until crisp and brown.

Heat the butter in a large skillet and stir-fry the asparagus for 1 minute. Add the honey and sauté the asparagus until the honey begins to caramelize slightly.

Remove the asparagus from the pan and deglaze the butter with a small amount of honey and the balsamic vinegar.

Divide the asparagus among the plates. Sprinkle the croutons over the asparagus and finally spoon the sauce on top.

Of course, a drink is not to be missed! Taste the Gouden Hiep or the Maasheggengin with it. Or, as a non-alcoholic variant, the Regiosap or a glass of Maasheggensiroop.