Fine Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g asparaus, white
- 400 g asparaus, reen
- 1 bunch chives
- salt and pepper
- 0.5 ½ lemon (s), the juice from it
- 150 g yourt, low-fat
- 1 tablespoon sour cream
- 1 teaspoon honey
- 1 teaspoon mustard
- Balsamic vinegar, whiter
- Sweetener, more liquid, a few drops it
Print Recipe
Pin Recipe Instructions
- Peel the white and green asparagus as required and cut into pieces approx. 3 cm long. Cut the chives into rings.
- Cook the asparagus pieces in boiling salted water with 2 tablespoons of lemon juice for about 15 minutes until they are firm to the bite. Then drain, collecting 2 tablespoons of asparagus water.
- Mix the yogurt with the sour cream, honey, mustard, asparagus water and the remaining lemon juice. Season to taste with salt, pepper, balsamic vinegar and sweetener. Mix the lukewarm asparagus sections with chives rings into the yogurt dressing and serve on plates.
- Tip: Tastes very good with sliced turkey breast (but is not included in the calculation).
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