White Asparagus Watercress Salad
Prep: 15min
|
Servings: 4
|
Cook: 20min
A fresh sprout vegetable salad featuring crisp white asparagus and peppery watercress, served with a bright vinaigrette and topped with fluffy scrambled eggs and trout caviar.
Ingredients
- 1 kg asparagus
- 1 pinch sugar
- 1 EL Butter
- 1 bundle watercress
- 4 eggs
- 2 TL Butter
- 3 EL chopped herbs (wild garlic, nettle, sorrel)
- 50 g trout caviar
- 2 EL Apple cider vinegar
- 2 EL walnut oil
- 4 EL vegetable oil
- Salt
- Pepper
Instructions
-
1.
Wash the asparagus, peel thoroughly, trim woody ends, bundle and cook in plenty of salted water with sugar and 1 EL butter for 12 minutes. Drain well and cut into 7 cm pieces. Mix vinegar with salt and pepper, whisk in oils. Wash and tear the watercress. Combine asparagus, watercress, and dressing in a bowl and mix well.
-
2.
Heat remaining butter in a pan, crack eggs, whisk, add to the pan and stir until thickened. Fold in the herbs at the end.
