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🍽️ Fresh Asparagus Salad with Young Herbs

230 kcal · 30 min · 4 servings

Ingredients

• 1 kg white asparagus
• salt
• 1 tbsp sugar
• 0.5 chervil
• 0.5 handful parsley
• 0.5 handful chives
• 4 leaves wild garlic
• 1 mild onion
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 4 tbsp sunflower oil
• pepper (from the mill)

Instructions

1. 1. Peel the asparagus thoroughly.
2. 2. Cut the stalks into diagonal pieces about 5 cm long.
3. 3. Bring water with salt and sugar to a boil.
4. 4. Add the asparagus pieces to the boiling water.
5. 5. Simmer the asparagus over low heat for 5 to 8 minutes.
6. 6. The asparagus should still have a slight bite.
7. 7. Rinse the herbs under running water.
8. 8. Shake the herbs dry.
9. 9. Pluck the leaves off the stems.
10. 10. Set aside some parsley, chervil, and chives for garnish.
11. 11. Finely chop the remaining herbs.
12. 12. Cut the chives into small rings.
13. 13. Peel the onion.
14. 14. Dice the onion as finely as possible.
15. 15. Whisk the vinegar with the lemon juice.
16. 16. Add 2 to 3 tablespoons of asparagus cooking water.
17. 17. Add the oil, salt, and pepper.
18. 18. Stir the chopped herbs into the dressing.
19. 19. Stir the diced onions into the dressing.
20. 20. Drain the asparagus.
21. 21. Let the asparagus drain well.
22. 22. Mix the asparagus with the dressing.
23. 23. Let the salad cool to lukewarm.
24. 24. Adjust the seasoning to taste.
25. 25. Divide the salad onto plates.
26. 26. Garnish the salad with the remaining herbs.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 230
• Protein: 4 g · Fett/Fat: 18 g · Carbs: 13 g