• 500g white asparagus

• 500g green asparagus

• Salt, pepper, Sugar

• 2 plum tomatoes

• 80g fine slices of pancetta

• 1 shallot

• 5 stalks parsley

• ½ bunch chives

• 3 tbsp white wine vinegar

• 1 tsp Dijon mustard

• 6 tbsp olive oil

1 Preheat the steam oven to 100°C and 100% humidity.

2 Peel the white asparagus in entirety but only the bottom half of the green asparagus. Cut off the woody ends of both types of asparagus. Place the white asparagus in the perforated steaming tray, season with salt, pepper and a pinch of sugar and cook in the steam oven for approx. 8-10 minutes. After around 2 minutes, add the green asparagus and continue to cook. Remove the asparagus and rinse in ice cold water. Wash the tomatoes, dab them dry, cut a little X on the bottom and cook in the steam oven in the perforated steaming tray for about 3 minutes. Then peel, remove the stalk and core and finely dice the flesh.

3 Increase the heat in the steam oven to 140°C and reduce the humidity setting to 0%.

4 Place the pancetta slices on a baking tray lined with baking paper, place a second sheet of baking paper on top, and weigh them down with another baking tray. Bake in the oven for approx. 20 minutes until crispy.

5 For the vinaigrette, peel the shallot and dice. Wash the herbs and shake dry. Pluck the leaves from the parsley and chop finely; cut the chives into thin rolls. Mix the white wine vinegar with the mustard, a pinch of sugar, diced shallots, salt and pepper in a bowl, slowly pouring in the olive oil. Then, stir in the herbs.

6 Cut the asparagus spears into thirds or quarters, mix carefully with the diced tomatoes and the vinaigrette in a bowl. Serve the salad on plates, decorated with pancetta crisps.