Summary

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

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Instructions

1. 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.
2. Then take the vegetables out of the water and let them drain well. Boil the eggs hard, quench and chop finely after cooling.
3. Prepare the vinaigrette by mixing the specified amount of asparagus water, vinegar, orange juice, liqueur oil, sugar, salt and pepper in a bowl.
4. 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.
5. 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.
6. Prepare a decorative platter for serving and arrange the asparagus salad on top. Spread the chopped eggs and the cooled bread cubes on top.
7. A semi-dry white wine or ice-cold cava tastes excellent with it.