Asparagus Dandelion Salad

Name: Asparagus Dandelion Salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 750 g white asparagus; 7-10 Tbsp salt, sugar, pepper; 7-10 Tbsp (e.g. lemon pepper); 100 g Dandelion salad,; 7-10 Tbsp Rocket or romaine salad; 1/2 bunch Radishes; 3-4 Tbsp White wine vinegar; 4 TABLESPOONS Oil (e.g. walnut oil); 100 g Ham in thin; 7-10 Tbsp Discs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

750 g white asparagus
7-10 Tbsp salt, sugar, pepper
7-10 Tbsp (e.g. lemon pepper)
100 g Dandelion salad,
7-10 Tbsp Rocket or romaine salad
1/2 bunch Radishes
3-4 Tbsp White wine vinegar
4 TABLESPOONS Oil (e.g. walnut oil)
100 g Ham in thin
7-10 Tbsp Discs

Directions

1
Wash and peel the asparagus and cut off the woody ends. Boil the peel and ends with 1/2 l water. Add salt and some sugar and simmer for about 10 minutes. In the meantime cut the asparagus into pieces
2
Lift out the shells and ends. Bring the asparagus water to the boil, cook the asparagus for 12-15 minutes
3
Dandelions clean, wash, pick into pieces. Clean, wash and finely dice radishes. Mix vinegar, salt, pepper, sugar and 4-5 tablespoons asparagus water. fold in oil, fold in radishes
4
Drain the asparagus and let it cool down a little. Serve with dandelion and ham. Drizzle the marinade over it and let it steep a little. Serve with toast
5
Drink: dry sherry