A grand debut for the "white gold".
I have already revealed my true affection for this vegetable in my gratin recipe. Here is a classic of Franconian cuisine - white asparagus salad in a vinegar-oil broth. Whether this type of preparation is actually of Franconian origin is not something I would like to claim with any justification.
But you can find it on the menu in almost every Franconian restaurant at seasonal time.
I have known this type of asparagus salad for about "ever". On Sundays, at my Franconian grandparents', it was served from the beginning of May to mid-June - no matter what roast dishes were served. Unfortunately, it was often overcooked for me and only really tasted good when I started cooking it myself.
Here is my recipe for this wonderful, fresh salad.
One more request: make sure you use fresh, locally grown asparagus and the best vinegar and oil you can find.
Ingredients for 4-6 people:
- 1 kg white asparagus (please peel yourself for freshness)
- 1 tbsp sugar
- 1-2 tbsp white wine vinegar
- 2 tbsp olive oil (yes, of course, it's not Franconian...) you can also use a good, cold-pressed local oil)
- 1- 2 tsp salt
- 1 tsp sugar
- Handful of fresh chives
Preparation:
Place the peeled asparagus in a large enough pot (or in an asparagus pot) and cover with water. Add the tablespoon of sugar (reduces the bitterness) and bring the asparagus to the boil. Reduce the heat considerably and simmer the spears for 8-10 minutes, depending on their thickness (I usually use I - er asparagus, which is about 1.5 cm thick when peeled). The asparagus should be easy to pierce with a sharp knife, but still have enough firmness.
It is better if it is a little too crunchy than too soft. As asparagus can also be eaten raw, there is no minimum cooking time.
In the meantime, fill a rectangular casserole dish (or whatever you want to marinate your asparagus in) with the vinegar, oil, salt and sugar.
Once the asparagus is cooked, pour a few ladles of the hot asparagus cooking water into the salad bowl (dish) and mix with the ingredients. Please test the warm asparagus broth. Only while the broth and the asparagus are still warm can you add seasoning. Otherwise, the cold asparagus will hardly absorb any more salt or vinegar. Also, season rather generously, because the cooled salad will always retain a little less flavour.
When the asparagus salad has cooled down, you can sprinkle fresh chives on top.
The salad will keep well covered in the fridge for about 2-3 days.
I hope you enjoy cooking it and, of course, eating it.
