Asparagus salad

Name: Asparagus salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 kg white and green asparagus; 7-10 Tbsp Salt; 2 TEASPOONS + 1 tablespoon + 1 pinch of sugar; 75 g Walnut kernels; 3 red onions; 5 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 125 ml dark balsamic vinegar; 1 package (100 g) Baby salad mix; 5 TABLESPOONS white balsamic vinegar; 2 pots (150 g each) Fresh goat cheese (made from 100 % goat's milk); 7-10 Tbsp Chervil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 kg white and green asparagus
7-10 Tbsp Salt
2 TEASPOONS + 1 tablespoon + 1 pinch of sugar
75 g Walnut kernels
3 red onions
5 TABLESPOONS Olive oil
7-10 Tbsp Pepper
125 ml dark balsamic vinegar
1 package (100 g) Baby salad mix
5 TABLESPOONS white balsamic vinegar
2 pots (150 g each) Fresh goat cheese (made from 100 % goat's milk)
7-10 Tbsp Chervil

Directions

1
Wash and peel the white asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon of sugar for about 12 minutes. Wash the green asparagus, cut off the woody ends. Cook the asparagus in boiling salted water with 1 tsp. sugar for about 6 minutes. Lift the asparagus carefully out of the water and drain well. Leave to cool down
2
Halve the walnut kernels lengthwise. Peel and finely dice onions. Heat 3 tablespoons of olive oil in a pan, fry the walnut halves lightly in it, add the onions and fry with them. Season with salt and pepper. Add 1 tbsp. sugar, mix in, let it caramelize slightly, deglaze with dark vinegar. Bring to the boil and simmer at low heat for about 8 minutes
3
Clean and wash the salad and drain well in a sieve. Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of olive oil. Mix asparagus, salad and vinaigrette. Crumble cream cheese over it and sprinkle with walnut and onion vinaigrette. Garnish with chervil