White asparagus salad

White asparagus salad with radish vinaigrette. I have once made two variants. Once I cut the asparagus into thin slices and blanched briefly, the other variant blanched briefly and then fried. Shortly fried veal medallions go well with it.

White asparagus salad with radish vinaigrette- two ways - sometimes roasted, sometimes blanched - and wild garlic topping, served with veal medallions.

White asparagus salad with radish vinaigrette, served with veal medallions.

4 servings

1kg white asparagus 1 tsp clarified butter

Vinaigrette

4-6 tbsp white wine vinegar 8-12 tbsp rapeseed oil 1/2 tsp mustard 2 tsp honey (more to taste) 1 chalotte 1 bunch radishes 10 stalks parsley salt, pepper

1 bunch arugula 5 leaves wild garlic

4 veal medallions 1 tbsp. clarified butter salt, pepper

Peel the asparagus and cut 500g into bite-sized pieces.

Boil water to blanch.

Cut 500g of asparagus into thin slices.

Blanch the asparagus for 2 minutes at a time and rinse in ice cold water.

Fry the asparagus, which you have cut into pieces, in clarified butter until golden brown.

Stir the vinaigrette, add chopped parsley and dice the radishes.

Divide the vinaigrette into three portions. Add radishes to one portion, marinate the asparagus - separately in the other portions.

Chop the wild garlic for the topping.

Heat the clarified butter and fry the veal medallions for 2-4 minutes on each side, depending on the thickness.

To serve, spread the arugula on plates, top with the asparagus salads, topping with the radishes and wild garlic. Serve the veal medallions with it.

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