Asparagus and dandelion salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus, cut off the woody end. Boil cleaning waste in 1/2 litre of boiling salted water for about 10 minutes. Remove with a skimmer. Cut the asparagus spears in half and cook them in vegetable water with a pinch of sugar for 15-20 minutes.

2. 2

   Clean and wash the dandelions and pluck them into bite-sized pieces. Clean, wash and finely dice radishes. Mix vinegar with salt, pepper and sugar. Whip the oil under it and add the radish cubes.

3. 3

   Drain the asparagus and let it cool down a little. Use the asparagus water later for a soup. Arrange on plates with the dandelion salad and the ham. Pour marinade over them.