Asparagus salad

Name: Asparagus salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg green asparagus; 7-10 Tbsp Salt; 8 (approx. 120g) cherry tomatoes; 75 g pink mushrooms; 75 ml white balsamic vinegar; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 8 (approx. 30 g) black olives; 7-10 Tbsp Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg green asparagus
7-10 Tbsp Salt
8 (approx. 120g) cherry tomatoes
75 g pink mushrooms
75 ml white balsamic vinegar
7-10 Tbsp white pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
8 (approx. 30 g) black olives
7-10 Tbsp Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for 12-15 minutes. In the meantime wash, clean and halve the tomatoes. Clean the mushrooms and cut into thin slices. Mix vinegar, salt, pepper and sugar.
2
Whip the oil into it. Arrange asparagus, tomatoes, mushrooms and olives on 4 small plates. Spread the vinaigrette evenly over them. Sprinkle with pepper and serve garnished with chervil as desired