White Asparagus Salad
Serves 4
Ingredients
| Ingredient | Amount |
|---|---|
| White asparagus | 2 lbs. |
| White wine vinegar | 1 Tbsp. |
| Shallot | 1, minced |
| Chives | 1 bunch, minced |
| Chervis | 1 bunch, minced |
| Salt and pepper | to taste |
| Extra virgin olive oil | 2 Tbsp. |
| Butter |
1 Tbsp. |
| Sugar | a pinch |
Method
- Wash and peel the asparagus peeling down from the top of the tip to the thicker end. Cut off the ends. Bring plenty of water to a boil in a pan with the butter, a little salt, and sugar. Put the asparagus in the water and cook over low heat for 12-15 minutes. Lift out of the pan, drain and keep warm.
- Cut asparagus into 1 inch pieces. Combine the remaining ingredients to produce a vinaigrette and toss with the asparagus while it is still warm, serve.