Asparagus salad with berry notes

Ingredients for 2 servings:

• 900 g asparagus, white, fresh, thick spears
• 1 tsp salt
• 3 tbsp vinegar
• 1 tsp, heaped sugar
• 1 m.-sized onion(s)
• 4 tbsp oil, neutral, e.g. B. sunflower oil
• 4 tbsp raspberry vinegar, alternatively other berry vinegar or sweet balsamic vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

simple, vegetarian, easy, typical of spring

First, wash and peel the fresh asparagus. Trim about 1/2 cm from the cut edge. Cut the asparagus into pieces about 2-3 cm long and set aside. Place the peeled asparagus in a pot, fill with about 1 liter of water, add salt, vinegar, and sugar, bring everything to a boil, and then simmer over low heat for at least 20 minutes. Strain the broth through a sieve and discard the remaining liquid. Cook the asparagus in the broth, which imparts a lovely, robust flavor. Bring the broth to a boil, then add the asparagus pieces. Once boiling, cook over low heat with the lid closed for about 15-20 minutes until “al dente.” Remove the asparagus from the broth with a slotted spoon and let it cool in a bowl, or refrigerate if you need to cook quickly. For further processing, the asparagus should be no warmer than lukewarm. To finish, peel the onion and cut it into small pieces or cubes—the smaller the better. Mix them with the raspberry vinegar and season with salt and pepper. If the vinegar isn’t quite sweet enough, add a little more. Stir in the asparagus, leaving any remaining liquid in. Cover the finished salad and refrigerate for at least 1.5 hours or freeze for 20 minutes. This salad goes particularly well with grilled food. A tip: You can reduce the liquid a little and combine it with a bottle of Cremefine or cream and a little sauce thickener to make a delicious starter soup.