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🍽️ Crunchy Asparagus Salad with Toasted Knäckebrot

324 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 150 g snow peas
• 2 tbsp lemon juice
• 4 tomatoes
• 1 bunch chervil
• 2 hard-boiled egg yolks
• 1 tsp mustard
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 8 slices crispbread

Instructions

1. 1. Thoroughly wash the asparagus under running water.
2. 2. Peel the asparagus completely.
3. 3. Cut off the woody bottom ends of the asparagus.
4. 4. Cut the asparagus into pieces about 5 centimeters long.
5. 5. Thoroughly wash the snow peas.
6. 6. Remove the hard ends of the snow peas.
7. 7. Pull off the stringy fibers from the snow peas.
8. 8. Put 1 liter of water, a pinch of salt, and some lemon juice into a pot.
9. 9. Bring the water in the pot to a boil.
10. 10. Cook the thicker lower asparagus parts for about 8 minutes.
11. 11. Add the asparagus tips and the snow peas to the boiling water.
12. 12. Cook the vegetables for another 7 minutes until tender.
13. 13. Drain the cooked vegetables in a sieve.
14. 14. Let the vegetables drip dry well.
15. 15. Set aside about 1/2 cup of the cooking liquid (asparagus broth).
16. 16. Thoroughly wash the tomatoes.
17. 17. Cut the tomatoes into eight equal pieces.
18. 18. Wash the chervil (a delicate herb with a mild lemony flavor).
19. 19. Shake the chervil dry.
20. 20. Remove the coarse stems from the chervil.
21. 21. Finely chop the chervil leaves.
22. 22. Press the egg yolk through a fine sieve into a bowl.
23. 23. Mix the egg yolk with the mustard.
24. 24. Add the reserved asparagus cooking liquid to the egg yolk mixture.
25. 25. Stir salt and pepper into the sauce.
26. 26. Slowly beat in 4 tablespoons of oil with a whisk into the mixture.
27. 27. Continue stirring until the sauce is creamy.
28. 28. Fold in half of the chopped chervil into the sauce.
29. 29. Season the sauce to taste with salt and pepper.
30. 30. Mix the salad dressing with the tomatoes.
31. 31. Mix the sauce with the snow peas.
32. 32. Mix the sauce with the asparagus.
33. 33. Arrange the salad on glasses, small bowls, or plates.
34. 34. Break the knäckebrot (crisp Swedish crispbread) into small, irregular pieces.
35. 35. Heat the remaining oil in a pan.
36. 36. Toast the knäckebrot pieces in the pan.
37. 37. Fry the pieces until crisp and golden brown.
38. 38. Sprinkle the crispy knäckebrot over the salad.
39. 39. Garnish the salad with the remaining fresh chervil.
40. 40. Serve the salad immediately.

Nutrition per serving

• kcal: 324
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 26 g