Asparagus salad

Name: Asparagus salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 kg Asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1/2 (approx. 200 g) Vegetable Onion; 1 collar Chives; 1/2 bunch flat leaf parsley; 4-5 Tbsp white balsamic vinegar; 1 TABLESPOON Lemon juice; 7-10 Tbsp colourful pepper; 6 TABLESPOONS Sunflower oil; 7-10 Tbsp flat leaf parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 kg Asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1/2 (approx. 200 g) Vegetable Onion
1 collar Chives
1/2 bunch flat leaf parsley
4-5 Tbsp white balsamic vinegar
1 TABLESPOON Lemon juice
7-10 Tbsp colourful pepper
6 TABLESPOONS Sunflower oil
7-10 Tbsp flat leaf parsley

Directions

1
Peel the asparagus, cutting off the woody ends. Wash the asparagus and cut into pieces. Cook in boiling salted water with some sugar for about 10 minutes. Peel onion and cut into cubes.
2
Add to the asparagus 1 minute before the end of the cooking time and cook briefly. Drain the asparagus on a sieve and let it cool down. In the meantime, wash the chives and parsley and dab dry. Cut the chives into small rolls.
3
Pluck parsley leaves from the stalks and chop finely. Mix vinegar, lemon juice and herbs and season with salt, pepper and sugar. Whip the oil into it. Pour marinade over the asparagus and leave to marinate for approx. 30 minutes.
4
Arrange on plates and serve garnished with parsley as desired. Serve with toast and chive butter.