Pickled Asparagus Salad
by Editorial Staff
A simple recipe for asparagus salad marinated in wine vinegar, olive oil and spices will help you organize a festive table or give yourself a little gastronomic pleasure on weekdays!
Servings: 4-6
Cook: 4 hours
Ingredients
- Asparagus – 1 Kilogram
- Wine vinegar – 6 tbsp
- Olive oil – 3 tbsp
- Sugar – 1 Tbsp. the spoon
- Salt – 0.5 Art. spoons
- Ground allspice – To taste
- Natural yogurt – 0.5 cups
- Sour cream – 0.5 cups
- Garlic – 2-3 Cloves
- A bunch of dills – 1 Piece
- Herbs – To taste (basil, oregano, thyme, etc.)
Directions
- Wash the asparagus, peel, cut off the lower part of the stems.
- Blanch in boiling salted water for 2-3 minutes.
- Remove with a slotted spoon or put in a colander and hold under cold running water so that the asparagus does not lose its bright color and remains crispy.
- Mix together olive oil, vinegar, sugar, salt and spices.
- Pour marinade over asparagus and refrigerate for at least 2-3 hours.
- Now let’s prepare the sauce. To do this, chop the garlic.
- Wash, dry and finely chop the dill.
- Mix yogurt with sour cream, add garlic, dill, salt and pepper, stir.
- Put the asparagus on a plate, pour over the sauce and serve.
Enjoy your meal!
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