Spargelsalat Vinaigrette
(Asparagus Salad Vinaigrette)
1 lb white and/or green asparagus
Water
Salt
Sugar
Butter
1/2 head of Lettuce
For the Vinaigrette:
1-2 medium Onions
2-3 tablepoons Balsamic Vinegar
2-3 tablespoons Chicken Broth
2 teaspoons fresh Lemon Juice
4 tablespoons finely chopped fresh herbs (such as Parsley, Dill, Oregano, Chives, Tarragon, etc)
2 hard-boiled Eggs
Salt, Pepper, Sugar to taste
6 tablespoons mild Olive or Walnut Oil
Wash the asparagus, peel the white asparagus (if applicable), and cut the asparagus into 1 inch pieces. Cook the asparagus in boiling water with 1/2 teaspoon salt, a pince sugar, and 1 teaspoon butter for 10-15 minutes. Drain the asparagus.
To prepare the vinaigrette, finely chop onions. Add to a mixing bowl. Add balsamic vinegar, chicken broth, lemon juice, and oil. Mix together. Add salt, pepper, and sugar to taste. Add the chopped herbs. Finely chop one of the hard-boiled eggs and mix into the vinaigrette. Add the asparagus and gently mix until all the asparagus is nicely coated with the vinaigrette. Allow to marinate for at least 1/2 hour.
Wash the salad and cut into wide strips. Divide it among 4 plates. Add the marinated asparagus to the center of each plate. Dice up the remaining hard-boiled egg and garnish each plate with the egg pieces.
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