Green and white asparagus salad recipe (Salad)


Yield: 4 servings

500 g white asparagus (thick stalks)
250 g green asparagus
½   red romano pepper
1   handful tarragon leaves (roughly torn)
For the dressing:
2 tablespoons lime juice
2 tablespoons fruity olive oil
1 tablespoon rice vinegar
1 teaspoon runny honey
some   white pepper and salt to your liking

Posted by Irene on Mar 2, 2008


First, peel the white asparagus. This is done from the top down, start just under the tip and carefully remove all the thick skin.

Snap the green asparagus - if it's in season and fresh, you shouldn't need to snap much off. Holding the stalk gently, bending the stalk from the bottom end gently until it breaks - you can keep the hard end for making soup.

Put the asparagus in a steamer (avoid the microwave, if you can), sprinkle with coarse sea salt and cook for 10 minutes more or less, depending on the thickness of the stalks.
Refresh the asparagus to cool down, then cut into bite-size pieces. In a salad bowl, combine with the roughly chopped romano pepper, tarragon and dressing, give it a gentle toss and serve with crusty bread on the side.

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