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Warm asparagus salad with tomato and basil vinaigrette

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Ingredients for 2 servings:

  • 4 tomatoes
  • 1 bunch of basil
  • 50 g shallot(s)
  • 1 tbsp butter
  • 4 tsp vinegar (sherry vinegar)
  • 40 ml olive oil
  • ¼ liter white wine
  • 4 tsp lemon juice
  • salt and pepper
  • 500 g asparagus, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and deseed the tomatoes, and dice them. Finely slice the basil leaves. Sauté the shallots in the butter, deglaze with the remaining ingredients, and reduce by 1/3. Slice the asparagus, cook, and add it to the vinaigrette. Mix with the diced tomatoes and basil and serve lukewarm.

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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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