White Asparagus Salad with Topping
Pane-Bistecca
Asparagus season, I’m there in a flash when I’m in Europe. White asparagus is something special. And a white asparagus salad with topping is simple and delicious.
That’s why I’m always looking for new ways to serve asparagus. My family immediately joins in and loves many of the new recipes. This recipe was very well received and so I’m bringing it to you too.
That’s why I’m always looking for new ways to serve asparagus. My family immediately joins in and loves many of the new recipes. This recipe was very well received and so I’m bringing it to you too.
Ingredients
As a Starter
1 kg white Asparagus
1 tsp Sugar
20 g Butter
Salt
3 Eggs, cooked and chopped
2 tbsp Mustard
2 tbsp Aceto Balsamico
½ Bunch Parsley, chopped
1 tbsp Lemon Juice
4 Cornichons/pickled Cucumber, chopped
Salt and Pepper
70 ml Olive Oil
Topping
Instructions
1
Step 1
Cook the asparagus with the butter, sugar and a little salt until almost soft. (They can also be completely soft if desired)
2
Step 2
Skim, drain and arrange on a plate. Leave to cool slightly.
3
Step 3
Mix the topping ingredients together and pour over the asparagus.
Notes
The salad tastes best lukewarm! Here are some more Asparagus recipes.
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