Asparagus and endive salad recipe
Asparagus and Endive Salad recipe
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|60 ml||olive oil|
|120 ml||white wine vinegar|
|¼ tsp||brown sugar|
|2 tbsp||ginger, chopped, crystalised|
|1 tsp||onion, grated|
|fresh parsley, chopped|
Trim asparagus and steam until tender. Drain. Combine asparagus and oil and toss well to coat. Set aside.
In a small saucepan, combine water, vinegar, sugar, ginger, onion and salt. Bring to a boil and then remove from heat. Cool and then pour over asparagus mixture.
Cover and refrigerate overnight. Drain.
Arrange 4-5 asparagus spears on endive leaves and garnish with cherry tomatoes and parsley.
ca. 20 min
ca. 12 hrs
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