🍽️ Fresh Asparagus Salad with Vinaigrette

Name: Fresh Asparagus Salad with Vinaigrette
Total time: 30 min
Yield: 4 servings
Ingredients: Asparagus (1 kg each white and green, stalks as evenly thick as possible); 2 tsp Salt; 2 tsp Butter; 1 pinch Sugar; 2 tbsp White wine vinegar; 1 tbsp Raspberry vinegar; 8 tbsp Grape seed oil; Salt; Pepper (from the mill); Chervil (for garnishing)

185 kcal · 30 min · 4 servings

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Ingredients

Asparagus (1 kg each white and green, stalks as evenly thick as possible)
2 tsp Salt
2 tsp Butter
1 pinch Sugar
2 tbsp White wine vinegar
1 tbsp Raspberry vinegar
8 tbsp Grape seed oil
Salt
Pepper (from the mill)
Chervil (for garnishing)

Instructions

1. Thoroughly wash the asparagus under running water.
2. Peel the white asparagus completely using a vegetable peeler.
3. Cut off the woody ends from the white asparagus.
4. Peel only the bottom third of the green asparagus.
5. Also cut off the ends of the green asparagus.
6. Bring two liters of water to a boil in a large pot.
7. Add butter, salt, and sugar to the boiling water.
8. Cook the white asparagus for about 18 minutes.
9. Cook the green asparagus for about 12 minutes.
10. Let the cooked asparagus drain well in a colander.
11. Meanwhile, whisk the different vinegars together in a bowl.
12. Add salt and pepper to the vinegar mixture.
13. Stir the oil into the seasoned vinegar mixture.
14. Finally, adjust the seasoning of the vinaigrette with salt and pepper.
15. Arrange the drained asparagus decoratively on a plate.
16. Drizzle the asparagus evenly with the vinaigrette.
17. Sprinkle the salad with fresh chervil leaves.
18. Serve the salad immediately while fresh.

Nutrition per serving

kcal: 185
Protein: 4 g · Fett/Fat: 17 g · Carbs: 6 g