Asparagus salad
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 750 g white asparagus
- 7-10 Tbsp Salt
- 1 watercress
- 50 g Almonds with skin
- 2 Shallots
- 1 Egg Yolk
- 1 TABLESPOON medium hot mustard
- 2 TABLESPOONS Tarragon vinegar
- 6-8 TABLESPOONS Oil
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- some stem(s) Tarragon
Directions
- 1
Peel the asparagus, cut off the woody ends. Cut the asparagus into pieces. Cook in boiling salted water for 15-20 minutes. Wash the watercress and pluck it from the stems. Cut the almonds in half lengthwise.
- 2
Peel and finely dice the shallots. Arrange all salad ingredients on a plate. For the sauce, mix egg yolk, mustard and vinegar. Slowly add the oil while stirring continuously. Season to taste with salt, pepper and sugar.
- 3
Chop tarragon finely and stir in. Serve the sauce with the salad.
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