John Myers
Ingredients for 4 servings:
- 500 g white asparagus
- 500 g asparagus, green
- ½ bunch radishes
- ½ iceberg lettuce
- 1 egg(s), hard-boiled
- 200 g strawberries
- Vinegar (raspberry)
- olive oil
- 1 lemon(s)
- Pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
Wonderfully fresh spring salad
Peel the white asparagus, cut into bite-sized pieces, and blanch for 5 minutes in boiling water with salt and sugar. Wash the green asparagus, snap off the ends, and also cut into bite-sized pieces. Add to the white asparagus and cook for another 5-7 minutes until al dente. Thinly slice the radishes, finely chop the egg, and tear and wash the iceberg lettuce. Hull, wash, and slice the strawberries. Mix the raspberry vinegar, oil, and chopped egg into a salad dressing and season with a little lemon juice and spices. Add the iceberg lettuce to the bowl, then add the asparagus pieces and strawberries. Mix with the dressing. Sprinkle with freshly ground pepper. Serve with fresh ciabatta.
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