← All recipes

🍽️ Robust Black Asparagus Salad

310 kcal · 30 min · 4 servings

Robust Black Asparagus Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Add the vinegar and flour to a pot with about one liter of water.
  2. 2. Stir the mixture vigorously until the flour has completely dissolved.
  3. 3. Peel the black asparagus thoroughly.
  4. 4. Rinse the peeled roots under running water.
  5. 5. Cut the black asparagus into pieces about four centimeters long.
  6. 6. Place the cut pieces immediately into the vinegar-water mixture.
  7. 7. Cook the black asparagus for about 40 minutes.
  8. 8. Clean the leek thoroughly of dirt.
  9. 9. Split the leek in half lengthwise.
  10. 10. Rinse the leek halves again.
  11. 11. Cut the leek into pieces about two centimeters long.
  12. 12. Cover the leek with lightly salted water.
  13. 13. Cook the leek for about 8 minutes.
  14. 14. Drain the leek.
  15. 15. Shock the leek immediately with ice-cold water.
  16. 16. Let the leek drain well.
  17. 17. Put the pine nuts into a dry pan.
  18. 18. Toast the pine nuts without additional fat.
  19. 19. Remove the pan from the heat as soon as the nuts are fragrant.
  20. 20. Put the white wine vinegar into a bowl.
  21. 21. Season the vinegar with salt and pepper.
  22. 22. Stir the oil into the vinegar mixture.
  23. 23. Stir in the cream until the sauce is creamy.
  24. 24. Add the tarragon to the sauce.
  25. 25. Adjust the seasoning of the sauce to taste if needed.
  26. 26. Drain the cooked black asparagus.
  27. 27. Let the black asparagus drip dry.
  28. 28. Mix the black asparagus with the leek.
  29. 29. Fold the salad dressing into the vegetables.
  30. 30. Plate the salad.
  31. 31. Fold salami slices into small cones.
  32. 32. Garnish the salad with the salami cones.
  33. 33. Sprinkle the toasted pine nuts over the salad.
  34. 34. Serve the dish with white bread.

Nutrition per serving