Warm Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.4 kg asparagus, green
- 2 tablespoon sugar
- 75 g salami
- 100 g olives, reen, pitted
- 3 tablespoon vinegar
- 6 tablespoon olive oil
- 2 tablespoon butter
- 80 g parmesan, in one piece
- 2 small onions
Print Recipe
Pin Recipe Instructions
- Clean the asparagus, peel the lower third and then cut the stalks diagonally into thirds. Put on a saucepan with water and add 1/2 teaspoon salt and 1 tablespoon sugar. When the water boils, add the asparagus and cook for about 5-7 minutes until al dente.
- In the meantime, finely dice the onions and halve the olives.
- Mix the vinegar with the diced onion, salt, pepper, a pinch of sugar and the olive oil.
- Very important, because I like to forget that: Remove 4-5 tablespoons of the asparagus stock, then pour off the asparagus and let it drain.
- Heat the butter in a pan. Melt the sugar in it until golden. Deglaze with the asparagus stock and simmer until the liquid has evaporated. Add asparagus and toss.
- Serve the asparagus with the salami and olives. Pour the marinade on top and grate the parmesan on top.
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