Wild asparagus and white asparagus salad with armagnac sauce

50 min
Vegetarian Suitable for vegetarians
Type of dish: Vegetables, Salads
Temperature: Room temperature
Allergens
Eggs
Eggs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
White asparagus 0.833 kg
Wild asparagus 0.75 kg
Runner beans 0.167 kg
Carrots 0.167 kg
Salad tomato 0.417 kg
Broad beans 0.833 kg
Armagnac 0.008 l
Mayonnaise sauce 0.167 l
Ketchup 8.333 g
Brandy 0.004 l
Orange juice 0.104 kg
Tabasco 0.042 ml
Table salt 0.417 g
Elaboration

For the wild asparagus:

  • Peel the wild asparagus, they are tied in bundles of 8 or 10 units depending on the thickness.
  • Boil until soft.

For the white asparagus:

  • Peel with the special asparagus peeler until the fibrous parts are removed.
  • Tie in bunches just like the wild asparagus.
  • Scald for 2 or 3 minutes in abundant salted water with a little sugar, (to remove the bitterness).
  • Finish cooking in fresh salted water.
  • Drain and rinse depending on the hardness.

For the garnishing:

  • Carrots cut into julienne, boiled green bean cut in julienne and broad beans, all cooked separately.
  • Tomato peeled, deseeded and diced.
  • Peeled mushrooms cut into very thin slices.
  • For the Marie rose sauce flavored with Armagnac.  

SET UP

  • Mix all the garnish together and season.
  • Place the garnish on the plate.
  • Place the asparagus on top of the garnish or next to it.
  • Pour the marie rose sauce over the stalks and decorate with the beans and carrots cut into julienne and chopped parsley.
  • Serve more sauce in a bowl.

 

Nutritional information (1 portion)
Fiber 13.21 g
Saturates 3.51 g
Monounsaturated fatty acids 17.9 g
Polyunsaturated fatty acids 3.58 g
Cholesterol 86.67 mg
Calcium 126.77 mg
Iron 6.25 mg
Zinc 2.48 mg
Vitamin A 534.46 ug
Vitamin C 117.52 g
Folic acid 210.68 ug
Salt (Sodium) 432.97 mg
Sugars 9.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.