(for 8 persons)
80g shallots, finely diced
80ml whitewine vinegar
600ml vegetable stock
30ml white balsamico
50g Wernet forest honey
fresh ground pepper
for the asparaguscrisps:
30g white asparagus, peeled
peel the sunchoke and slice it in fine dices.
Den Topinambur schälen und in feine Würfel schneiden. Panfrie together with shallots and 40g butter, deglaze with whitewine vinegar and vegetable stock.
Add the bayleaf and simmer till the sunchoke is cooked soft.
Take out the baylaf and mix up the soup. Add cream and white balsamico (careful!) and season it with salt and pepper.
Add the remaining butter and mix up again. Now you can add the forest honey.
Slice the raw, peeled asparagus and put them on a baking tray.
Mix the forest honey with lukewarm water and olive oil.
Brush over the asparagus slices with a brush and put them under the oven grill till they start to caramelize.