John Myers
Ingredients for 1 servings:
- 100 g asparagus, white
- 100 g asparagus, green
- 50 g leek
- ½ shallot(s), diced
- 5 g butter
- 1 pinch(s) of sugar
- 30 g yogurt
- 1 egg yolk
- 1 tbsp mixed herbs, frozen
- 1 tsp lemon juice
- Salt and pepper, mixed, from the mill
- 25 g mascarpone
- 1 tsp olive oil
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 43 minutes
a single salad
Peel both types of asparagus, if necessary, remove the woody ends, and cut into bite-sized pieces. Set the heads aside. Trim, halve, and slice the leeks. Melt the butter in a pan over medium heat, add the white asparagus, and sauté gently for 2 minutes. Sauté the green asparagus and diced onion for another 2 minutes. Stir in the leeks and asparagus heads, add the pinch of sugar, and sauté for another 2 minutes. Turn off the heat, let the pan stand for another 2 minutes, then remove it. DO NOT stir the pan again! Let the salad cool. Mix the yogurt, egg yolk, herbs, lemon juice, salt, and pepper to make the dressing. Mix in the mascarpone and stir in the olive oil. Mix the still-warm salad into the dressing and season to taste with salt, pepper, and lemon juice. Arrange the salad in a bowl, garnish, and serve. Delicious hot or cold. Can also be served as an appetizer, if portioned appropriately. 355 kcal per serving
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