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Asparagus recipe: Asparagus Vinaigrette
Ingredients for 4 servings:
1 kg asparagus
saltwater
1 tsp. 1 tablespoon sugar
. Butter
FOR THE SAUCE
50 ml white wine vinegar
1 / 2 tsp.
Salt White pepper 20 ml oil
2 tbsp. Onion, finely chopped 3 tbsp.
. Parsley, finely chopped
2 tsp. chervil, finely chopped
Preparation: 1 The asparagus from head to foot peel, so that no more ligneous
fibers to the poles remain in the end a 1-1 1 / 2 cm long
slice, so that there remains nothing more woody.
2nd The salt water boil sugar and butter.
3rd The asparagus divide into portions and the bundle with a tie yarn
ungewachsten.
4th The asparagus into boiling salted water and 20-25 minutes, depending
after pole thickness, let it cook.
5th The asparagus out of the pot and drain,
best on a napkin. The shoots of the threads
and exempt portions of the preheated plate.
6th With the sauce during the cooking time is cooked, pour over
.
7th Prepare the sauce: salt and pepper to the vinegar and the oil
stir with a whisk angießen. Onion, parsley and chervil
mix and the sauce to one side.
There are baguette.
Rubrik: Entree
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