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Asparagus Salad Recipe

"Spargelsalat"

This German Asparagus Salad Recipe is one of those great spring asparagus recipes. It makes a great luncheon meal that's light and tasty.

For about 6 weeks every spring, asparagus is THE vegetable throughout Germany. Even the finest restaurants have a separate Spargel menu that has various dishes, all starring the tasty white asparagus that grows throughout the region.

The most commonly served meal is boiled asparagus with a white Hollandaise sauce, sliced ham, and boiled potatoes. The following is one of the delicious alternative recipes for asparagus that use this spring-time treat.

If possible, use white asparagus for this. How to cook asparagus is not difficult. Remove the tough end by snapping it off and then peel the stalk. If you can't get the white variety, which is traditional for this recipe, you can use green asparagus. It isn't necessary to peel green asparagus, just snap off the tough bottom ends and reduce to cooking time.

Adding the eggs provides protein for this dish, making it an excellent meal all on its own.

White Asparagus Salad Recipe

Ingredients:

1 1/2 lb. white asparagus (see above)
salt, pepper
2 hard-boiled eggs, peeled and chopped
4 - 6 radishes, sliced
4 green onions, sliced
2 tbsp. white wine vinegar
3 tbsp. sunflower oil
1 tbsp. mustard (optional)
2 tbsp. chopped parsley

Instructions:

Cut peeled, white asparagus into bit-sized pieces. Cook in simmering salted water for about 10 - 15 minutes, until tender.
Drain asparagus and put into bowl.
Add chopped eggs, sliced radishes and onions to bowl.
In separate bowl, mix vinegar and oil (and mustard, if using).
Pour dressing over asparagus mixture. Mix gently, re-seasoning with salt and pepper. Garnish with parsley to serve.
Serves 4

Hints:

Remember, if you use green asparagus to make this asparagus salad recipe, you don't need to peel the stalks. Also, make sure to reduce the time you simmer these tender green stalks.

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