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🍽️ Tender white asparagus with fresh vegetable dressing

253 kcal · 385 min · 4 servings

Ingredients

• 2 kg white asparagus
• 1 tbsp sugar
• salt
• 1 yellow bell pepper
• 1 mild onion
• 1 carrot
• 100 g snow peas
• 2 tomatoes
• 2 tbsp white wine vinegar
• 4 tbsp sunflower oil
• pepper

Instructions

1. 1. Peel the white asparagus thoroughly.
2. 2. Cut off the woody lower ends of the stalks.
3. 3. Fill a large pot with water.
4. 4. Add one tablespoon of salt and one teaspoon of sugar to the water.
5. 5. Bring the liquid to a boil.
6. 6. Add the peeled asparagus skins and cut ends to the boiling water.
7. 7. Let the skins simmer in the water over low heat for about ten minutes.
8. 8. Carefully remove the skins and ends from the pot using a slotted spoon.
9. 9. Place the peeled asparagus stalks into the same water.
10. 10. Cook the asparagus at near-boiling temperature for about ten minutes.
11. 11. Ensure the asparagus remains al dente (firm to the bite).
12. 12. Remove the pot from the heat.
13. 13. Let the asparagus cool down in the warm liquid.
14. 14. Wash the bell pepper thoroughly.
15. 15. Halve the bell pepper and remove the inside along with the seeds.
16. 16. Dice the bell pepper into small pieces.
17. 17. Peel the onion.
18. 18. Dice the onion finely as well.
19. 19. Peel the carrot.
20. 20. Slice the carrot into thin rounds.
21. 21. Wash the snow peas.
22. 22. Remove the tough strings and ends of the snow peas.
23. 23. Boil the snow peas together with the carrot slices briefly in salted water.
24. 24. Transfer the vegetables immediately into cold water to stop the cooking process.
25. 25. Drain the vegetables.
26. 26. Cut the snow peas into diagonal pieces.
27. 27. Boil the tomatoes briefly in hot water.
28. 28. Transfer the tomatoes to cold water.
29. 29. Remove the skin from the tomatoes.
30. 30. Quarter the tomatoes.
31. 31. Remove the inside along with the seeds.
32. 32. Dice the tomato flesh.
33. 33. Pour vinegar into a small bowl.
34. 34. Add two to three tablespoons of the asparagus cooking water.
35. 35. Add the oil.
36. 36. Whisk the liquids together well.
37. 37. Season the dressing with salt and pepper.
38. 38. Add the prepared vegetables to the dressing.
39. 39. Let the vegetables marinate in the dressing for about ten minutes.
40. 40. Remove the asparagus from the broth.
41. 41. Let the asparagus drain well.
42. 42. Place the asparagus on the plates.
43. 43. Distribute the vegetable dressing over the asparagus.
44. 44. Serve the dish immediately.

Nutrition per serving

• kcal: 253
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 24 g