John Myers
Asparagus Salad Franconian Style
The perfect asparagus salad franconian style recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- Sugar, salt
- 4 hard boiled Eggs
- Chives
- 3 tbsp White wine vinegar
- 1 tsp Sugar
- Salt pepper
- 1 tbsp Sunflower oil
- Wash the asparagus, peel it clean and cut the ends evenly.
- Cook the asparagus peels and ends in plenty of salted water with a little sugar for about 25 minutes.
- Remove the asparagus shells and ends, let the asparagus simmer in the stock for 8 minutes. Then set aside and let cool in the stock.
- Boil the eggs hard, peel them, separate the egg whites and yolks and chop them up. Cut chives into rolls (works well with scissors) (in the photo I used cress instead of chives)
- Prepare a vinaigrette from a few tablespoons of asparagus stock, vinegar, sugar, salt and pepper and sunflower oil (better than olive oil) – season to taste
- Place the vinaigrette on the asparagus placed on a plate and spread the egg yolks, egg whites and chives over them in lines
Facebook Comments