Asparagus chicory salad
Asparagus chicory salad.
Ingredients for 4 persons:
- 400 g white asparagus
- salt
- 4 perennial chicory
- pepper from the grinder
- 4 tablespoons white balsamic vinegar
- 6 tablespoons grapeseed oil
preparation
Wash and peel the asparagus. Cook in boiling salted water for about 10 minutes. Drain and allow to cool. Cut the bars into bite-sized pieces. Wash and clean the chicory and remove the stalk. Cut the chicory into strips. Mix the balsamic vinegar with the grapeseed oil and season with salt and pepper. Mix all ingredients into a salad and arrange
