Mallorcan Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g asparaus, white, fresh
- 3 liters water
- 3 teaspoons salt
- 3 teaspoons sugar
- 50 g butter
- 3 tablespoon water, (asparagus)
- 1 tablespoon balsamic vinegar, white
- 1 tablespoon orange juice
- 3 tablespoon liqueur, (hierbas), herbal liqueur from the Balearic Islands
- 3 tablespoon olive oil
- 1 pinch (s) salt
- 1 pinch (s) pepper, freshly ground
- 1 teaspoon sugar
- 4 slices white bread, debarked and cut into small cubes
- 30 g butter, for fryin the bread cubes
- 1 pinch (s) salt for the butter for frying
- 2 m. Egg (s), hard-boiled
- 6 small radishes
- 1 bunch chives, small
Print Recipe
Pin Recipe Instructions
- Bring 3 liters of water with the salt, sugar and butter to a boil in a large saucepan. Put the asparagus in the boiling water and cook for about 10-15 minutes, depending on the desired firmness and the thickness of the asparagus stalks. Please make sure that the asparagus does not get too soft, because it is a salad.
- Then take the vegetables out of the water and let them drain well. Boil the eggs hard, quench and chop finely after cooling.
- Prepare the vinaigrette by mixing the specified amount of asparagus water, vinegar, orange juice, liqueur oil, sugar, salt and pepper in a bowl.
- Clean and wash the radishes and cut into very thin slices. Wash the chives and cut into rolls. Cut the cooled asparagus into bite-sized pieces and mix carefully together with the radish slices and chives in a large bowl. Pour the vinaigrette over the salad and mix carefully again. Then let it rest for a short time.
- During this resting time, roast the white bread cubes in a pan with the salt and butter until golden brown and then degrease them on a paper towel.
- Prepare a decorative platter for serving and arrange the asparagus salad on top. Spread the chopped eggs and the cooled bread cubes on top.
- A semi-dry white wine or ice-cold cava tastes excellent with it.
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