Asparagus salad with champagne

Name: Asparagus salad with champagne
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 425 g white asparagus; 7-10 Tbsp Salt; 1/2 box Saffron threads; 1 TABLESPOON Champagne or white wine vinegar; 1/4 TEASPOON Dijon mustard; 1 pinch Sugar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 75 g red and yellow pepper; 7-10 Tbsp Lettuce and chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

425 g white asparagus
7-10 Tbsp Salt
1/2 box Saffron threads
1 TABLESPOON Champagne or white wine vinegar
1/4 TEASPOON Dijon mustard
1 pinch Sugar
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
75 g red and yellow pepper
7-10 Tbsp Lettuce and chervil

Directions

1
Clean and peel the asparagus. Cook in boiling salted water for 12-15 minutes. Drain and rinse with cold water. Drain well and let cool off. In the meantime, mix saffron and 1 teaspoon of boiling water and let it steep for about 2 minutes until the threads are soft.
2
Add vinegar, mustard and sugar and mix with a whisk. Drizzle the oil into the mixture. Season with salt and pepper. Clean, wash and cut the peppers into small cubes. Arrange asparagus on a plate, possibly garnished with salad leaves, and sprinkle with paprika.
3
Pour the vinaigrette over it and serve garnished with chervil as desired.