Asparagus salad

Name: Asparagus salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp Salt; 250 g tripped chop of Kasseler; 1 collar Radishes; 125 g Mushrooms; 7-10 Tbsp Lemon juice; 1 Lettuce; 2 stem(s) flat leaf parsley; 4 TABLESPOONS Wine vinegar; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 2 TABLESPOONS mayonnaise; 7-10 Tbsp Slices of ice

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp Salt
250 g tripped chop of Kasseler
1 collar Radishes
125 g Mushrooms
7-10 Tbsp Lemon juice
1 Lettuce
2 stem(s) flat leaf parsley
4 TABLESPOONS Wine vinegar
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
2 TABLESPOONS mayonnaise
7-10 Tbsp Slices of ice

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces and cook in boiling salted water for 12 to 15 minutes, then drain. In the meantime, cut the smoked pork loin into cubes. Clean and wash radishes and mushrooms and cut into thin slices. Sprinkle mushrooms with lemon juice. Clean and wash the salad and lay out a plate with the outer leaves.
2
Pluck the inner leaves into bite-sized pieces. Wash parsley and pluck off leaves. Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Mix the prepared salad ingredients and arrange on the salad. Serve garnished with a dash of mayonnaise and slices of egg