German Food Guide
German Food Guide
Untitled Document
Fast Relief for Dry Skin - Glysolid Skin Cream

Recipe Rating
3 ratings
Rate this recipe
Recipe Category
Soups, Salads, and Sauces

Number of Servings: 4
Share This Recipe

Spargelsalat Vinaigrette   (Asparagus Salad Vinaigrette)

1 lb white and/or green asparagus
1/2 head of Lettuce
For the Vinaigrette:
1-2 medium Onions
2-3 tablepoons Balsamic Vinegar
2-3 tablespoons Chicken Broth
2 teaspoons fresh Lemon Juice
4 tablespoons finely chopped fresh herbs (such as Parsley, Dill, Oregano, Chives, Tarragon, etc)
2 hard-boiled Eggs
Salt, Pepper, Sugar to taste
6 tablespoons mild Olive or Walnut Oil

Wash the asparagus, peel the white asparagus (if applicable), and cut the asparagus into 1 inch pieces. Cook the asparagus in boiling water with 1/2 teaspoon salt, a pince sugar, and 1 teaspoon butter for 10-15 minutes. Drain the asparagus.

To prepare the vinaigrette, finely chop onions. Add to a mixing bowl. Add balsamic vinegar, chicken broth, lemon juice, and oil. Mix together. Add salt, pepper, and sugar to taste. Add the chopped herbs. Finely chop one of the hard-boiled eggs and mix into the vinaigrette. Add the asparagus and gently mix until all the asparagus is nicely coated with the vinaigrette. Allow to marinate for at least 1/2 hour.

Wash the salad and cut into wide strips. Divide it among 4 plates. Add the marinated asparagus to the center of each plate. Dice up the remaining hard-boiled egg and garnish each plate with the egg pieces.

More Information on Spargel (Asparagus)

Untitled Document
Home  |  Directory  |  Cooking  |  Wurst  |  Cheese  |  Bread  |  Sweets  |  Beer  |  Wine  |  Holidays  |  Oktoberfest  |  Recipes  |  About Us

Copyright © 2024 German Food Guide
Names, brands, and logos appearing on this website are trademarks of their respective companies. They are used here for identification purposes only.