John Myers
Ingredients for 4 servings:
- 250 g asparagus, white
- 250 g asparagus, green
- 250 g pointed cabbage, wash, cut into strips
- 250 g strawberries, wash and slice
- 3 tbsp vinegar (raspberry vinegar)
- 5 tbsp oil
- 50 g Parmesan, coarsely grated / grated.
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Wash and peel the white asparagus, and trim off the woody ends. Wash the green asparagus, also trimming off the lower ends. Bring water to a boil. Cook the white asparagus for about 15 minutes. After 5 minutes of cooking, add the green asparagus to the white asparagus and continue cooking. Drain, rinse with cold water, and set aside. Make a dressing with raspberry vinegar and oil. Season to taste with salt and pepper. Mix the pointed cabbage with the strawberries. Arrange on a plate. Sprinkle the cooked asparagus on top and let it marinate for about 30 minutes. Finally, sprinkle with coarsely grated Parmesan cheese.
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