Marinated Asparagus with Tomatoes and Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg asparagus, white
- 0.5 liter ½ vegetable stock
- 0.25 liter ¼ white wine, drier
- 0.5 ½ onion (s)
- 1 lemon (s), juice it
- 1 onion (s), red
- 4 tomato (s)
- 200 g mozzarella
- 2 tablespoon olive oil, virgin
- 1 clove garlic
- 5 tablespoon raspberry vinegar, good one
- some salt and pepper
- sugar
- 1 box cress
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to the boil with the white wine, a halved onion and the juice of one lemon. Cook the peeled asparagus in it as usual, depending on the thickness (approx. 10 - 15 min.) And keep the stock! Arrange the asparagus on a plate with a rim (so that the marinade does not run off!).
- Dice tomatoes and mozzarella and spread over the asparagus.
- For the dressing, finely grate 1 red onion, mix with about 2 tablespoons of olive oil, 1 crushed clove of garlic, 1/8 liter asparagus stock (from cooking) and 5 tablespoons of raspberry vinegar, season with sugar, salt and freshly ground pepper. Pour over the asparagus and let it steep for an hour.
- Garnish with cress.
- Serve with a crispy baguette.
- Tips:
- - Doesn`t have to be a full hour, but it should definitely be a drag. If you are very hungry, half an hour is enough.
- - Amount is enough as a full main course for two people or as a starter or lighter dish for four people.
- - Important: Pay attention to the good quality of raspberry vinegar, so this dish stands or falls. The supermarket vinegars are mostly with a synthetic raspberry flavor. It is better to look for a variety with pulp at the deli. Definitely worth it, because you can still use raspberry vinegar in a variety of ways (e.g. with lamb`s lettuce with walnuts or to season game dishes).
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