Asparagus Salad

Ingredients

• 800 gAsparagus
• 45 mlOlive oil
• 45 mlVinegar
• 6 gSalt
• 0.5 tspPepper

Instructions

1. 1

   Prepare

   • Thoroughly wash the asparagus and, if using white asparagus, peel it. Trim the woody ends (about 2–3 cm).
   • Tie the asparagus into loose bundles with kitchen string (or leave unbundled if preferred).
2. 2

   Cook

   • Bring a large pot of water to a boil and salt it.
   • Place the asparagus bundles in the boiling water and simmer gently until tender but still slightly firm (white asparagus 12–20 minutes, green asparagus 6–10 minutes).
   • Drain the asparagus in a colander and let cool completely.
3. 3

   Dress and Serve

   • Untie the bundles, cut the asparagus into bite-sized pieces if desired and arrange neatly in a bowl or on plates.
   • Whisk together equal parts olive oil and vinegar (90 ml total for the recipe) with salt and freshly ground black pepper.
   • Pour the dressing over the cooled asparagus, let sit briefly, adjust seasoning and serve.