Asparagus Salad
Spoon sparrow Asparagus Salad is a recipe with fresh ingredients from the vegetable salad category. Try this and other recipes from Spoon sparrow!
Ingredients
- 500 g bleached dandelion (or cultivated dandelion)
- 500 g white asparagus
- green lettuce leaves (e.g., romaine lettuce)
- 4 eggs
- 2 Garlic cloves
- 6 sardine fillets pickled in oil
- cold-pressed olive oil
- Salt
- chili powder
Instructions
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1.
Clean the dandelion, cut the leaves into strips and place them in cold water for about 1 hour.
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2.
Peel the asparagus, trim the tough ends, wash, and cook in plenty of water for 20–25 minutes. Drain and cut into bite-sized pieces.
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3.
Wash and finely chop the lettuce leaves.
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4.
Hard boil the eggs, peel, and roughly chop. Saute the garlic in 6 tablespoons olive oil. Smash with a fork, continue sautéing briefly, then remove from the oil. Add the sardine fillets and mash with a fork until dissolved. Season with chili and set aside. Arrange the dandelion with the lettuce leaves and asparagus in a large salad bowl. Distribute the cooked eggs over it and drizzle with the sardine oil. Season with salt, stir, and serve immediately.
