Salad À La Caesar with Glazed Asparagus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 17 mins |
| Total Time | 47 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 romaine lettuce
- 1 lemon (s), juice it
- 2 egg (s), soft-boiled
- 2 anchovy fillet (s)
- 6 tablespoon olive oil
- 2 cloves garlic
- 500 g asparaus, white
- 1 teaspoon powdered sugar
- 100 g butter
- 100 g toast bread
- 100 g parmesan in one piece
- Salt and pepper, whiter, from the mill
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus, cut off the ends. Cover the bowl and ends with water and simmer for 10 minutes. Divide the asparagus lengthways and then cut diagonally into pieces of equal length.
- Melt powdered sugar in a pan. Fry the asparagus in the hot powdered sugar until translucent, add the butter. When the butter has melted, add the asparagus cooking water. The asparagus must not be covered. Simmer over a low heat for 7 minutes, turning frequently. Salt and pepper. Then take the asparagus out of the sauce and let it cool down.
- Cut the bread into cubes and fry brown on all sides in olive oil in the pan.
- Wash the lettuce, remove the stalks and pluck into bite-sized pieces. Puree the soft-boiled eggs, the juice of one lemon, the anchovy fillets and the garlic cloves with the blender or in a blender. Slowly pour in olive oil while pureeing until a white, thick sauce is formed.
- Mix the salad with the sauce, arrange on plates. Cut thin slices of parmesan with a fine peeler and spread over them. Arrange the asparagus pieces in the middle of the salad plates and sprinkle with the bread pieces.
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