Salad with blanched Asparagus and Chocolate Vinaigrette

1h 20m
- Preparation 20 min
- Resting 1h

Ingredients

3 People

For the blanched asparagus & sugar snap peas:
Water
Ice water
8.0000000000001 Stalks of green asparagus
99.999999999999 g Sugar snap peas
For the vinaigrette:
60 g Dark chocolate (preferably in chocolate drops)
60 ml Balsamic vinegar
2 tbsp. Honey
2 tbsp. Olive oil
Salt
Pepper from the mill
Orange juice (optional)
For the salad:
Blanched asparagus
3.9999999999999 Mini courgettes, sliced lengthwayshnitten
99.999999999999 g Blanched sugar snap peas
0.99999999999999 Thinly sliced beetrootlume (Rote Bete)
0.99999999999999 Purple carrot in fine strips
0.99999999999999 Tamarillo, alternatively flavoured cherry tomatoes
0.99999999999999 head of oakleaf lettuce
Blackberries, blueberries and various sprouts, e.g. peas, beetroot, radish
For the decoration:
Coarsely chopped candied pine nuts and almonds with salt flakes

Preparation

Step 1

For the blanched asparagus & sugar snap peas: In a large saucepan or stockpot, bring water and one tablespoon of salt to boil. Add the asparagus, sugar snap peas, cover, and boil until bright green and crisp-tender (ca. 3-4 min.). Immediately remove from boiling water and plunge into ice bath to stop the cooking. Drain and put aside for at least an hour.

Water

Ice water

Stalks of green asparagus

g Sugar snap peas

Salt

Step 2

For the vinaigrette: Melt the dark chocolate slowly in a bain-marie or microwave, mix with the honey and whisk in balsamic vinegar. Add the remaining ingredients and season to taste. If the vinaigrette is too thick, dilute with orange juice.

g Dark chocolate (preferably in chocolate drops)

ml Balsamic vinegar

tbsp. Honey

tbsp. Olive oil

Salt

Pepper from the mill

Orange juice (optional)

Step 3

For the salad: Mix the blanched asparagus and sugar snap peas with the 4 mini courgettes (sliced lengthways), the thinly sliced beetroot, purple carrot in fine strips, tamarillo (or cherry tomatoes) and the oakleaf lettuce in a bowl. Cut the sprouts and add to the mix.

Blanched asparagus

Mini courgettes, sliced lengthwayshnitten

g Blanched sugar snap peas

Thinly sliced beetrootlume (Rote Bete)

Purple carrot in fine strips

Tamarillo, alternatively flavoured cherry tomatoes

head of oakleaf lettuce

Blackberries, blueberries and various sprouts, e.g. peas, beetroot, radish

Step 4

For the decoration: Pour the vinaigrette over the salad arranged on a large platter and top with the nuts.

Coarsely chopped candied pine nuts and almonds with salt flakes