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Asparagus salad

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Ingredients for 4 servings:

  • 2 kg asparagus
  • 3 liters of water (salt water)
  • ½ cup vinegar (tarragon vinegar)
  • 2 cups broth (asparagus broth)
  • 1 bunch of chives
  • salt and pepper
  • some sugar
  • 4 tbsp oil
  • 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel the asparagus from the head to the cut end, then trim off the cut end. Cook the peeled asparagus in salted water with a pinch of sugar for about 15 to 20 minutes. In the meantime, mix the marinade with all the ingredients except the chives and oil. Remove the asparagus from the cooking water with a slotted spoon and place it in the hot marinade. Let it marinate for 2 hours. Before serving, add the finely chopped chives and oil to the salad.

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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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