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Marinated Asparagus with Rucola

2 1/4 lbs white asparagus
3/4 Tbs butter
1/2 lb rucola (arugula)
2 tomatoes
3 to 4 scallions (without the green)
1 box of radish-cress (watercress will do, radish adds a spicy note)
pinch of salt
pinch of sugar

for the vinaigrette:
fresh herbs
4 tbs estragon (tarragon)
3 tbs woodruff
3 tbs chervil
4 tbs white wine vinegar
3 tbs olive oil
lemon juice

Peel asparagus and place in boiling water with butter, salt and sugar until cooked through. Save the water after removing the asparagus. Wash, dry, and finely chop the herbs. Mix in with the rest of the ingredients. Add 6 Tbs of the cold asparagus water. Place asparagus in a bowl, cover with the vinaigrette and let marinate for 3 hours. Peel the tomatoes and dice. Chop scallions into thin rings. Add rucola, cress, tomatoes and scallions to asparagus. Serve right away. Toasted French or Italian bread goes well with this.

Yield: 4 to 6 Servings

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