Here comes an old classic at casa Zwick during asparagus season. After dozens of asparagus dishes with olive oil and parmesan, it’s time for an Asparagus Salad. Made tonight, such tasty. BTW, we will have 26-27 C at the week-end, unbelievable.
Ingredients
800g white asparagus
200g fresh goat cheese
1 bunch radish
1 bunch chive
Vinaigrette: 6-7 tbsp olive oil, 2 tbsp white wine vinegar, salt&pepper
Preparation
- Peel asparagus! Chopp each asparagus in 3-4 pieces. Cook the pieces in salty water for 10-15min. My secret, also add 1-2 tsp sugar to the water.
\ - Combine cooked asparagus pieces with chopped radish & chopped chives & fresh goat cheese and finally add vinaigrette. ENJOY