Green Salad with White Asparagus
One of my favourite vegetables is asparagus. Already in April asparagus season starts and will run till mid-June. White asparagus grow under the ground and wont catch any sunlight. Green asparagus on the other hand produce chlorophyll as they grow above the ground and are receiving sunlight.
Asparagus contain good amounts of vitamin A, C, sulphur, folic acid and potassium and the amino acid asparagine. The latter leading to the peculiar smell that our urine has after consumption. White asparagus are more fibrous and hence you need to cook them quite a while before they become tender. Once tender they have a nice sweet taste to them which fits perfect with this spring salad.
Ingredients:
1 head of lettuce
3 white asparagus
4 eggs
4 cherry tomatoes – sliced in half
Garlic Honey Mustard Dressing
1 teaspoon of honey garlic*
1 teaspoon of mustard
100 ml extra virgin olive oil
1 tablespoon of water
Press 4 cloves of garlic and let it sit for a bit. Then in a small jar mix 3 tablespoons of honey with the garlic and place a lid on top. Store in the fridge for use when needed.
Instructions:
Wash the lettuce and use a colander to dry leaves. If you don’t have a colander, place lettuce leaves on a dry towel and press dry. Combine dressing ingredients and mix 2 tablespoons of dressing with the lettuce leaves.
Fill a large pot of water and place eggs in. Peel asparagus and chop off the harder end part. Place in boiling water for 20 minutes and simmer or steam above the eggs if you have a steaming net. For soft boiled eggs take out eggs 3 min. after the water has boiled. Rinse off eggs with cold water and let sit for a bit before peeling. Take asparagus out and chop in small pieces. Together with the tomatoes dress the salad and finally peel the eggs and slice in halves. Finish off with pepper and salt and enjoy!
Sources:
- Staying healthy with Nutrition by Elson m. Haas. p. 313
- https://www.thekitchn.com/whats-the-difference-between-white-and-green-asparagus-229779
