Asparagus Salad with Spring Herbs

Ingredients

• 1 kg white asparagus
• Salt
• 1 tbsp sugar
• 0.5 tsp chervil
• 0.5 handful parsley
• 0.5 handful chives
• 4 leaves wild garlic
• 1 mild onion
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• 4 Tbsp sunflower oil
• pepper (ground)

Instructions

1. 1.

   Peel the asparagus and cut the stalks diagonally into pieces about 5 cm long. Add to boiling salted water with the sugar and cook for 5-8 minutes until tender yet firm.

2. 2.

   For the dressing, rinse the herbs, shake dry, and pluck the leaves. Set aside a few sprigs of parsley, chervil, and some chive tips for garnish. Finely chop the remaining herbs or slice the chives into ribbons. Peel and finely dice the onion. Whisk together vinegar, lemon juice, 2-3 tbsp of asparagus cooking water, oil, salt, and pepper. Fold in the chopped herbs and onion cubes.

3. 3.

   Drain the asparagus, let it cool slightly, then toss with the dressing until well coated. Let it chill to room temperature, taste, and plate on a serving dish. Garnish with the reserved herbs and serve immediately.