Asparagus Salad with Watercress and Walnut Vinaigrette

Ingredients

• 300 g white medium‑thick asparagus
• Salt
• 1 pinch sugar
• 300 g green asparagus
• 100 g walnut halves
• 4 tbsp balsamic vinegar
• ground pepper
• 1 tsp Mustard
• 3 tbsp Walnut Oil
• Watercress

Instructions

1. 1.

   Peel the white asparagus and trim about 1 cm from the ends. Boil in lightly salted water with a pinch of sugar for 8 minutes. Remove with a slotted spoon and drain on a colander.

2. 2.

   Wash the green asparagus and cut off the ends generously. Cook in the same asparagus water for 5 minutes. Drain the spears as well.

3. 3.

   Briefly toast the walnut halves in a dry pan. Whisk together vinegar, salt, pepper, and mustard; then stir in the walnut oil to make the vinaigrette. Clean and dry the watercress.

4. 4.

   Arrange the asparagus on plates with the walnuts and watercress, then pour the vinaigrette over the top.