Asparagus salad with meatballs

Name: Asparagus salad with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 1 (approx. 250 g) Head iceberg lettuce; 1 collar Radishes; 100 g Radish sprouts; 2 TABLESPOONS Oil; 2 fine, uncooked bratwursts; 125 g Whipped cream; 150 g creamy milk yoghurt; 1-2 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 1/2 bunch Chervil and chives

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
1 pinch Sugar
1 (approx. 250 g) Head iceberg lettuce
1 collar Radishes
100 g Radish sprouts
2 TABLESPOONS Oil
2 fine, uncooked bratwursts
125 g Whipped cream
150 g creamy milk yoghurt
1-2 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
1/2 bunch Chervil and chives

Directions

1
Wash the asparagus, cut off the woody ends. Peel the asparagus and cut into pieces. Boil water with salt and sugar. Cook the asparagus for 6-8 minutes until al dente. Drain, rinse with cold water and let drain.
2
Clean, wash and cut iceberg lettuce into strips. Clean, wash and quarter radishes. Wash sprouts, drain well. Heat oil in a pan. Remove the meat from the skin and fry in the hot oil for 2-3 minutes until golden brown all round.
3
Remove from the pan. Mix cream, yoghurt, vinegar and mustard. Season to taste with salt and pepper. Wash chervil and chives, dab dry, put some chervil aside for garnishing. Chop the rest of the chervil finely, cut the chives into small rolls.
4
Stir into the sauce. Mix all the salad ingredients, drizzle with the sauce. Garnish with chervil.