← All recipes

🍽️ Asparagus Salad with Herb Vinaigrette

165 kcal · 30 min · 4 servings

Ingredients

• 300 g white asparagus
• 300 g green asparagus
• salt
• 4 lettuce hearts
• 1 small onion
• 4 tbsp white wine vinegar
• pepper from the mill
• 1 pinch sugar
• 6 tbsp oil
• 4 tbsp finely chopped herbs
• basil (for garnishing)

Instructions

1. 1. Peel the white asparagus and trim off the woody ends. For the green stalks, peel only the bottom third and trim the ends generously. Rinse the asparagus under running water and cut it into bite-sized pieces.
2. 2. Cook the asparagus separately in salted water until tender-crisp (takes about 4 to 6 minutes). Remove it with a slotted spoon and rinse briefly under cold water to stop the cooking process. Let it drain well afterwards.
3. 3. Rinse the lettuce hearts carefully and pat them dry with a kitchen towel. Peel the onion and cut it into very fine dice.
4. 4. Whisk the vinegar with salt, pepper, and sugar. Gradually stir in the oil until a creamy emulsion forms. Then fold in the diced onions and herbs.
5. 5. Arrange the asparagus and salad on the plates. Drizzle the vinaigrette over the top and garnish the dish with fresh basil leaves.

Nutrition per serving

• kcal: 165
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 9 g