Asparagus salad with scallops au gratin

Name: Asparagus salad with scallops au gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g white and green asparagus; 7-10 Tbsp Salt; 1 pinch + 1/2 tsp sugar; 1 Onion; 75 ml white balsamic vinegar; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g Mushrooms; 8 scallops ready to cook (only the scallop meat); 40 g Butter; 25 g grated parmesan cheese; 1 Tomato; 7-10 Tbsp Chervil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g white and green asparagus
7-10 Tbsp Salt
1 pinch + 1/2 tsp sugar
1 Onion
75 ml white balsamic vinegar
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g Mushrooms
8 scallops ready to cook (only the scallop meat)
40 g Butter
25 g grated parmesan cheese
1 Tomato
7-10 Tbsp Chervil

Directions

1
Wash the asparagus, cut off the woody lower ends. Peel white asparagus and cut into thin slices at an angle. Put them in boiling salted water with 1 pinch of sugar, bring to the boil and cook for about 1 minute.
2
Pour into a sieve and drain well. Peel onion and chop very finely. Mix vinegar, onion, pepper and 1/2 teaspoon sugar. Fold in the oil. Mix asparagus and vinaigrette. Clean the mushrooms and slice them into thin slices.
3
Wash the mussel flesh and dab dry. Melt butter in a pan, add mussels and fry briefly on each side over medium heat (butter must not brown). Season with salt and pepper.
4
Place two mussels in a mussel shell, spread mushrooms on each, sprinkle with cheese and drizzle frying fat over them. Grill in a preheated oven for 2-3 minutes. In the meantime wash the tomatoes, cut them into quarters, remove seeds and dice the flesh very finely.
5
1 minute before the end of the grilling time, carefully sprinkle the tomatoes on the mussels. Garnish asparagus and mussels with chervil.