John Myers
Ingredients for 4 servings:
- 500 g asparagus, white
- 300 g asparagus, green
- 50 ml sherry vinegar
- 80 ml walnut oil
- 3 slices of white bread
- 2 cloves garlic
- 60 g butter
- Parsley, fresh
- Basil, fresh
- salt and pepper
- Sugar
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel the white asparagus and trim off the woody ends. Trim the ends of the green asparagus. Cut the asparagus into small pieces. Halve the heads lengthwise. Mix a vinaigrette of salt, sugar, pepper, vinegar, and walnut oil and marinate the asparagus in it. Chop the herbs (tear them apart or chop them). Cut the white bread slices into 1/2 cm cubes. Peel the garlic and press it through a press. Heat butter in a pan, add the garlic, and toast the bread cubes until golden brown. Loosely stir the herbs into the asparagus and serve, reserving some of the vinaigrette. Marinate the remaining herb leaves in the vinaigrette and garnish the salad with them. Sprinkle with the croutons.
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