Raw asparagus salad

Name: Raw asparagus salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g white asparagus (preferably thin stems); 250 g green asparagus (preferably thin stems); 1 small onion; 1 collar Radishes; 100 g cherry tomatoes; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 1 bed Cress

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

The more tender, the better: thinly sliced and marinated, the sticks taste delicious even uncooked. Great as a light meal or side dish with fish and meat

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g white asparagus (preferably thin stems)
250 g green asparagus (preferably thin stems)
1 small onion
1 collar Radishes
100 g cherry tomatoes
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
1 bed Cress

Directions

1
Wash the whole asparagus. Peel the white asparagus and cut the woody ends off the whole asparagus. Cut the asparagus into thin, diagonal slices. Peel and finely chop the onion. Clean, wash and slice the radishes. Wash and halve the tomatoes.
2
For the marinade, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil. Mix with the prepared ingredients and leave to stand for about 30 minutes.
3
Wash the cress, shake dry and cut from the bed. Season salad and arrange with cress. Fresh baguette tastes good with it.