Romaine Lettuce with Caramelized Asparagus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 heads lettuce, (romaine lettuce)
- 1 egg yolk
- 1 teaspoon mustard
- 1 dash Worcester sauce
- 0.5 ½ lemon (s), add the juice
- 5 tablespoon olive oil
- 800 g asparaus, reen or white
- 2 tablespoon sugar
- 50 g butter
- 4 slices toast
- 50 g butter
- 1 clove garlic
- salt and pepper
- in Parmesan, one piece
Print Recipe
Pin Recipe Instructions
- Wash the lettuce, remove the stalk from the individual leaves and let them drain.
- For the dressing, place the egg with shell in boiling water for a minute. Then whisk the egg yolks in a bowl with the freshly squeezed lemon, Worcester sauce, salt and pepper and gradually add olive oil until a creamy consistency is obtained.
- Peel the asparagus and remove any woody ends.
- Heat the sugar in a pan until it is golden yellow and liquid, add the asparagus and a piece of butter and stir in it over low heat until it is lightly browned and coated with caramel. This takes about 5-10 minutes, the asparagus is still slightly firm to the bite. Depending on their thickness, strong sticks can also be briefly pre-cooked. Season the asparagus with salt and pepper.
- Heat another pan with butter and add the peeled garlic clove along with the toast slices cut into cubes. Toast the croutons in the hot butter until golden.
- Arrange the romaine lettuce on a plate, spread the dressing over the leaves and arrange the asparagus on top. Now sprinkle with the croutons and finally grate fresh Parmesan shavings over them.
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