The asparagus season is not over yet, so I still have time to share with you this recipe. I received from a co-worker very fresh asparagus and thought that I can prepare a delicious salad out of it. And this is the result.
For 5-6 servings you
need:
For the salad:
|
For the dressing:
|
125
g spinach
|
1
garlic clove
|
500
g green asparagus
|
1
handfull basil leaves (10g)
|
8
quail eggs
|
½
bunch of chivas (15g)
|
200
ml buttermilk
|
|
1
tbsp olive oil
|
|
2
tbsp vinegar
|
This is how we
proceed:
For
the dressing, peel garlic, wash the basil leaves and chives. Give with the
other ingredients in a food processor and finely chop up a greenish dressing is
formed. Give in the refrigerator.
Wash and dry spinach. Cut the long stalks. Spread on a plate.
Peel
the green asparagus on the bottom third and cut off the ends. Cook in boiling
salted water for 7 minutes. Rinse in cold water. Cut in 3 pieces and add to the
spinach.
Cook
quail eggs (you can also take chicken eggs ) for 10 minutes, peel and cut in
half. Spread over the salad.
Sprinkle with the dressing before serving.
Sprinkle with the dressing before serving.
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