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Asparagus salad as a light starter

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Ingredients for 4 servings:

  • 1 shallot(s)
  • 250 g asparagus
  • 3 tbsp olive oil, cold squeezed
  • Sugar
  • 1 orange(s), the juice
  • 1 tsp balsamic vinegar
  • 2 slice(s) of brown bread, sliced ​​very thinly.
  • 2 sprigs of thyme
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the shallot and dice very finely. Peel the asparagus and slice thinly. Heat the oil in a pan and sauté the shallots and asparagus for 2-3 minutes. Sprinkle 1 teaspoon of sugar over the shallots and let it caramelize slightly. Deglaze with orange juice and vinegar, reduce the heat for 2 minutes, let it cool, and season with salt, pepper, and sugar. Preheat the oven to 200 degrees Celsius. Cut the bread into 1-2 cm wide and 6-8 cm long strips. Brush with oil and toast in the oven for 2 minutes. To serve, rinse the thyme, pick off the leaves, and scatter over the salad. Season to taste. Place the bread strips on top.

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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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