Asparagus Salad with Pear Vinegar

For the asparagus salad with pear vinegar, peel white asparagus spears starting from the head end, remove woody ends. Cut away only the ends of the green spears.

In a large pot, bring salted water with a little butter and a pinch of sugar to a boil and add the white asparagus spears. After 4 minutes, add the green asparagus spears as well and cook for another 5-7 minutes until al dente. Lift out the spears and place on a plate, reserving the cooking water.

Cut the asparagus spears into pieces about 2 cm long, cut the spring onion together with the green into rings. Mix with the asparagus spears and spread on salad plates.

For the dressing, stir a marinade from some asparagus cooking water, pear vinegar and olive oil, season with salt and pepper. Drizzle the marinade over the salad and sprinkle the asparagus salad with pear vinegar with chive rolls.

Preparation Tip:

The asparagus salad with pear vinegar can also be prepared with green or white asparagus alone, depending on your preference.

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