in Italy

Asparagus salad

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Ingredients for 4 servings:

  • 1 kg asparagus, white or green
  • 5 beefsteak tomatoes
  • 100 g Parmesan
  • 2 tbsp salt
  • 1 tbsp sugar
  • Balsamic vinegar
  • olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asparagus alla Parmigiana

Peel the asparagus. Bring about 4 liters of water to a boil in a pot with salt and sugar. Add the asparagus and cook for about 5 minutes (depending on the thickness of the stalks), but do not overcook! Wash the tomatoes, dice them, and season with salt, pepper, olive oil, and balsamic vinegar. Arrange the still-warm asparagus on a plate, drizzle with the tomato vinaigrette, and grate Parmesan cheese over the top using a cheese grater.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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