Asparagus salad with vegetable-herbs-marinade
4 portions

Preparation about 45 min.
290 kcal / fat: 25,5 g / cholesterol: 0 mg / carbohydrates: 8,1 g

Ingredients:

• 1 kg white asparagus
• Marinade:
  • 150 mg carrots
  • 150 mg yellow beets
  • 150 mg leek
  • 1 table spoon hacked herbs
  • 100 ml olive oil
  • 1 table spoon wine vinegar
• salt, pepper, sugar, cress for garnish

Procedure:

Peel asparagus. Cut away the dry endings. Add asparagus and a pinch of sugar to salt water. Bring it to the boil until it is firm to the bite. Cut asparagus in smaller pieces (about 3 cm).

Clean and peel carrots and yellow beets. Cut them into small cubes. Wash leek and cut it into small rings ( 0.5 cm ). Bring the vegetables to the boil ( salt water ) until they are firm to the bite. Quench the vegetables and let the water drip down.

Add vinegar, a table spoon water, herbs, salt and pepper. Stir all together and during this pour olive oil slowly on. Add the cubes of vegetables an stir all-in.

Mix up asparagus and the marinade of vegetables. Before serving, brew for 30 min. Sprinkle the salad with cress and serve it.