John Myers
Salad: Asparagus Salad
The perfect salad: asparagus salad recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green fresh
- 500 g Broken asparagus white fresh
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Butter
- 1 a cup Natural yoghurt
- 1 tablespoon Sunflower oil
- 1 tablespoon White balsamic vinegar
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch Sugar
- 1 handful Fresh herbs – here: borage, rocket, chives, parsley, ground elder
- Carefully peel the white asparagus curd, only the lower third of the green asparagus. Cut into bite-sized pieces.
- Bring the white asparagus pieces to a boil in a little water with pepper, salt and butter. Cook for about 1 minute, then add the green asparagus pieces, bring to the boil again, cover the pot, switch off the stove and cook the asparagus with only the residual heat. (Of course not with gas. ;-D)
- Drain the asparagus and use the stock elsewhere.
- Sort, clean and finely weigh the herbs. Mix with yogurt, pepper, salt, sugar, vinegar and oil. Pour the dressing over the asparagus and let it steep for an hour.
Facebook Comments