Italian Asparagus Salad with Chicken Liver
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken liver (s)
- 500 g asparaus, reen
- salt and pepper
- sugar
- 3 tablespoon balsamic vinegar, lighter
- 1 orange (s), juice and peel, untreated
- 3 tablespoon olive oil
- 2 tablespoon pine nuts
- 200 g cherry tomato (s)
- Flour for dusting
- 2 tablespoon butter
- Basil, fresh
Print Recipe
Pin Recipe Instructions
- Wash the asparagus and cut off the end pieces. Peel the asparagus stalks in the lower third and cut into bite-sized pieces. Cook in salted water with a pinch of sugar for 6 - 8 minutes.
- For the vinaigrette, mix together vinegar, salt, pepper, orange peel and juice. Stir in olive oil.
- Roast the pine nuts in a pan until golden brown and leave to cool. Wash tomatoes and cut in half.
- Drain the asparagus, mix with the vinaigrette and tomatoes. Let it steep briefly.
- Wash the chicken livers, remove the skins. Cut into bite-sized pieces and dust with flour. Fry in hot butter over medium heat for 5 - 6 minutes. Season with salt and pepper.
- Wash and roughly chop the basil leaves.
- Season the asparagus salad to taste and serve in small bowls. Spread the chicken livers on top and sprinkle with pine nuts and basil.
- A crispy baguette tastes good with it.
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