Asparagus with Wild Garlic – Vinaigrette
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus
- 1 teaspoon honey
- 3 tablespoon vinegar (sherry vinegar)
- some water (asparagus boiled water), hot
- Pepper, freshly ground
- 1 teaspoon mustard (Dijon)
- 4 tablespoon oil (walnut oil) or olive oil
- 50 g ham (Bünderfleisch), alternatively Serrano ham, cut into strips
- 1 bunch wild garlic, cut into strips
- a bit salt
- some sugar or honey
- some lemon juice
- some butter
Print Recipe
Pin Recipe Instructions
- Boil the asparagus, peeled in the lower third, with salt, sugar or honey, a little lemon juice and butter in the water for about 15 minutes.
- For the vinaigrette, mix 1 teaspoon honey with hot asparagus water. Then add the mustard, salt, pepper, sherry vinegar and then the walnut oil.
- Place the asparagus on preheated plates and spread the wild garlic on top, drizzle the vinaigrette over it and finally sprinkle the Bündnerfleisch or ham over it.
- This goes well with ciabatta or fresh farmer`s bread (no baguette, because the taste is too pale) and a Portuguese vinho verde or a Riesling from the Palatinate or from Württemberg.
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