Gratinated Asparagus Spears with Salad Dressing


Rating: 3.0 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










Vinaigrette:















Instructions:

A delicious recipe for the asparagus season:

Remove the peel from the asparagus spears and cut the woody ends into small pieces. Now briefly cook the spears in boiling hot water with butter, orange slice, sugar and salt. For the salad dressing, mix mustard, sugar, vinegar, salt and pepper and then add the oil. Blanch the tomatoes briefly in boiling water, skin and dice. Roast the pine nuts without fat and chop them. Boil the eggs for about ten minutes and chop them. Add tarragon, pine nuts, tomatoes, eggs and three tablespoons of truffle oil to the salad dressing and season.

Divide the asparagus spears into four portions, arrange on a baking sheet and season lightly with salt. Sprinkle with Parmesan and butter flakes and gratinate briefly under broiler. Arrange the asparagus spears on plates and pour the salad dressing around them.

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