Summary

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

1. 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!).
2. Dice tomatoes and mozzarella and spread over the asparagus.
3. 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.
4. Garnish with cress.
5. Serve with a crispy baguette.
6. Tips:
7. - 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.
8. - Amount is enough as a full main course for two people or as a starter or lighter dish for four people.
9. - 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).