Herb salad

Name: Herb salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g white asparagus; 250 g green asparagus; 7-10 Tbsp Salt; 1 TEASPOON and 2 tablespoons of sugar; 400 g yellow mini peppers; 1/2 bunch Thyme; 2 stem(s) Lemon balm; 75 ml Lemon vinegar; 7-10 Tbsp Pepper; 2 pistons Chicory; 125 g Rocket; 7-10 Tbsp fresh herbs and lemon

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g white asparagus
250 g green asparagus
7-10 Tbsp Salt
1 TEASPOON and 2 tablespoons of sugar
400 g yellow mini peppers
1/2 bunch Thyme
2 stem(s) Lemon balm
75 ml Lemon vinegar
7-10 Tbsp Pepper
2 pistons Chicory
125 g Rocket
7-10 Tbsp fresh herbs and lemon

Directions

1
Peel the white asparagus, wash and cut off the woody ends. Cut the stems in half lengthwise. Wash the green asparagus, also cut off briefly. Cut asparagus into bite-sized pieces. Put the green and white asparagus in boiling salted water with 1 teaspoon of sugar and let it simmer for about 8 minutes. In the meantime, clean, wash and halve the peppers. Wash the herbs and chop finely.
2
Melt the sugar until golden brown. Turn the peppers in it. Deglaze with vinegar and 50 ml asparagus stock, let it boil off. Season with salt, pepper and herbs. Clean and wash the chicory and rocket, pluck into bite-sized pieces. Mix all prepared salad ingredients. Serve garnished with fresh herbs and lemon