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Asparagus salad

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Ingredients for 1 servings:

  • 1 kg asparagus, white
  • 1 small onion(s)
  • 250 ml water
  • 2 tbsp vinegar
  • Sugar
  • salt and pepper
  • 1 shot of oil
  • chives

Instructions

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

Peel the asparagus, cut into approximately 2 cm long pieces, boil, and set aside. To make the stock, mix the water with the vinegar, season with salt and pepper, and add sugar to taste. Finely dice the onion, finely chop the chives, and add both to the stock. A dash of oil rounds off the flavor. Finally, add the asparagus to the stock and let it steep, ideally overnight. (The quantities for the stock are only estimates; I always prepare it according to my taste.) Served with fresh buttered bread, this makes a delicious yet light summer meal.

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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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