Summary

Ingredients

• 250 g asparaus, white
• 250 g asparaus, reen
• 150 g suar snap peas
• 50 g chervil, fresher
• 200 g mushrooms, (meadow mushrooms)
• 1 shallot (s)
• 6 tablespoon vinegar, (fruit vinegar)
• sea-salt
• Pepper from the grinder
• 1 teaspoon sugar
• 8 tablespoon oil, (grape seed oil), cold-pressed
• 3 tablespoon water, lukewarm, or white wine

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Instructions

1. Peel the asparagus (only peel the lower third of the green asparagus) and cut diagonally into slices. Blanch the snow peas in boiling water for a minute and rinse with cold water. Finely chop the washed chervil. Possibly put a few leaves aside as a garnish. Rub the mushrooms with a cloth and cut into thin slices. Finely dice the peeled shallot.
2. Prepare a marinade with the vinegar, three tablespoons of lukewarm water or white wine, the shallot cubes, salt, pepper and the sugar. Fold in the oil and mix everything with the marinade. Let it steep for about 20 minutes. Arrange the salad on plates and decorate.
3. A dry Silvaner from the Palatinate also tastes good.
4. Note:
5. Please try beforehand whether you like raw asparagus. If you are not a fan of it, you can cook the asparagus in salted water beforehand.