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Tricolore asparagus salad

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Ingredients for 4 servings:

  • 300 g asparagus, white (slim stalks)
  • 300 g asparagus, green (slim stalks)
  • 200 g tomatoes
  • 1 bell pepper(s), red
  • 2 spring onions
  • 2 tbsp Balsamic vinegar, white
  • 1 tbsp olive oil
  • Fresh herbs (e.g. parsley, chives)
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a variant with raw asparagus.

Wash the asparagus and peel only the bottom half of the green asparagus, as well as the white asparagus. Cut the stalks into approximately 1 cm pieces. Wash and trim the peppers and tomatoes, and cut into pieces. Make a marinade with vinegar, oil, spring onions, and herbs and season with salt and pepper to taste. Stir in the asparagus, peppers, and tomatoes and let the salad marinate for at least 1 hour.

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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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