Sherry vinegar and Asparagus truffle salad
The large kitchen vinegar
Large kitchen is not possible without Generosität. This truth is no cookbook, but each of Cuisinier it is familiar. This has nothing to do with frequent full plates to be done, but with the necessary wherever wasteful dealing with taste and Produkten. Wie the asparagus truffle Court of waist Vent. In its clarity, it is a prime example of the (now already own nearly classical) Nouvelle Cuisine, with the Source Trüffeljüs and sherry vinegar is a small exploitation from the old masters.
Asparagus truffle salad (eight servings)
* 48 green asparagus
* Salt, pepper, butter
* 2 El sherry vinegar
* 20 g Trüffeljus
* 1 / 4 l poultry Fund
* 2 El Erdnußöl
* 160 g black truffles, sliced
Wash the asparagus, the ends off the bars and - if necessary - to peel. Frets and salt water bubbling boil. Removing and - the beautiful green color - in ice water from the stretch. Drain and on a kitchen towel to dry.
With gentle heat in butter warm season, from the pan and warm. The pan with the sherry vinegar from delete after Trüffeljus, the poultry Fund and the ground admit. eicht in detail and from taste. The asparagus with the sauce and truffle slices as in the photo harm.