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Badischer Spargelsalat (asparagus salad from Baden)
A German classic from Baden-Württemberg: in the asparagus villages of Baden around Schwetzingen and Bruchsal, white asparagus also comes to the table as a lukewarm salad in spring. The tender pieces steep in a vinaigrette of white wine vinegar, rapeseed oil and mustard and take it up particularly well. Egg, radishes and plenty of chives give colour and bite.
Kochzeit
50 min
Portionen
4
Zutaten
13
Nährwerte
pro Portion246 kcal
Kalorien
9 g
Eiweiß
19 g
Fett
7 g
Kohlenhydrate
Zubereitung
- 1
Cover the eggs with cold water in a small pan, bring them to the boil and hard-boil them over a medium heat.
- 2
Rinse the eggs in cold water and set them aside. Peel the white asparagus thoroughly from just below the tip down to the end, cut off the woody ends and cut the spears into pieces about 4 cm long.
- 3
Bring plenty of water to the boil with the salt, the sugar and the butter or margarine. Add the asparagus pieces and cook them over a low heat until just tender.
- 4
Drain the asparagus, catching a little of the cooking water, and let the pieces drain well.
- 5
For the vinaigrette, whisk the white wine vinegar with the medium-hot mustard, the sugar, salt and pepper until the salt has dissolved. Whisk in the rapeseed oil and stir in two tablespoons of the reserved cooking water.
- 6
Mix the still lukewarm asparagus with the vinaigrette and leave it covered at room temperature to steep.
- 7
Trim the radishes, wash them and cut them into thin slices. Peel the eggs and dice them finely.
- 8
Season the salad once more with salt and pepper, top it with the sliced radishes and the diced egg and serve it sprinkled with the snipped chives.
