Asparagus Salad with Herb Vinaigrette

Ingredients

• 300 g white asparagus
• 300 g green asparagus
• Salt
• 4 head lettuce hearts
• 1 small onion
• 4 tbsp white wine vinegar
• ground pepper
• 1 pinch sugar
• 6 tbsp oil
• 4 tbsp finely chopped herbs
• basil (for garnish)

Instructions

1. 1.

   Peel the white asparagus and trim the ends. Peel the lower third of the green spears, trim the ends generously, rinse, and cut into pieces.

2. 2.

   Cook the asparagus separately in salted water until al dente (4–6 minutes). Remove with a slotted spoon and briefly shock in cold water. Drain well.

3. 3.

   Rinse the lettuce hearts gently and pat dry. Peel the onion and dice very finely.

4. 4.

   Whisk vinegar with salt, pepper, and sugar; gradually whisk in oil to emulsify. Stir in onion and herbs.

5. 5.

   Arrange asparagus and lettuce on plates, drizzle with vinaigrette, and garnish with basil leaves before serving.