Asparagus SaladTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:89.2 kcal
Proteins:2.4 g
Fats:6 g
Carbohydrate:8 g
Fibers:1.3 g
Sugar:5.6 g
Cholesterol:51.8 mg
Sodium:134.6 mg
Calcium:26.1 mg
Energy:311 kcal
Proteins:8.3 g
Fats:20.8 g
Carbohydrate:27.8 g
Fibers:4.4 g
Sugar:19.6 g
Cholesterol:180.6 mg
Sodium:469.3 mg
Calcium:90.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
green asparagus
3
nice tomatoes
2
eggs
4
pickled cornichons
1
bunch of herbs (chervil or parsley and chives)
salt and pepper
oil and vinegar
METHOD
- Peel the asparagus; tie into a bundle; cook for 15 minutes in boiling salted water; drain well;
- rinse and dry the tomatoes; slice two of them and quarter the third;
- hard boil the eggs in boiling water; shell them;
- wash and chop the herbs and the cornichons.
Making the Vinaigrette
- Place into a bowl the salt, pepper, chopped herbs, cornichons and egg yolks which have been roughly mashed with a fork;
- add the oil and vinegar as well as the egg whites which have been put through a food mill.
Assembly
- Arrange the tomato slices around the border of a serving platter;
- place the remaining tomato and the asparagus, cut into short lengths, in the centre;
- add the vinaigrette just before serving.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
