Asparagus is probably the epitome of spring vegetables. The subtly flavoured vegetable becomes even better with this composition of freshly milled, cold pressed rape seed and lightly roasted hazelnut oil which are rounded off with a delicate bouquet of spices and herbs. Simply drizzle the oil over the cooked asparagus before serving. By the way: Asparagus Spice Oil harmonises beautifully with any delicate and pale coloured vegetables such as kohlrabi, cauliflower, carrots or salsify.
For vegetable dishes, dressings and dips.