Pickled asparagus

Ingredients for 10 servings:

• 1 kg asparagus
• butter
• Salt
• 1 pinch(s) of sugar
• Oil (sunflower)
• Balsamic vinegar, bianco
• Pepper, white
• ½ tsp mustard
• 1 onion(s)
• 1 tsp seasoning mix for salad, e.g. Salatfix Paprika Herbs
• ½ garlic clove(s), squeezed, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Eat asparagus cold. Good for buffets

Peel the asparagus thoroughly. Snap off the lower end at the “predetermined breaking point.” This automatically identifies the woody end. Cook the asparagus in lightly salted water with a good pinch of sugar and a generous knob of butter over medium heat. The asparagus should still be slightly firm to the bite and not completely sag when lifted out of the water. Mix together the ingredients for the vinaigrette. Be sure to use mild ingredients, otherwise it will distract too much from the flavor of the asparagus. Make enough to completely cover the asparagus in a shallow dish. Place the asparagus in a shallow dish while it is still hot. Pour enough vinaigrette over it to completely cover it. Once the asparagus has cooled, cover and refrigerate overnight. If you need to do it quickly, the asparagus can also be served immediately after it has cooled.