Warm Asparagus Salad

An asparagus recipe for gourmets:

1. prepare asparagus spears (prepare ready to cook, e.g. peel, remove woody parts and dirt) and cut diagonally into thirds. Cut thick spears in half lengthwise. Cook al dente in 1/2 liter of water with 1/2 tsp. salt and 1 tbsp. sugar for 6-8 min.

Meanwhile, finely dice onions, cut salami into thin slices and halve olives lengthwise.

3. mix vinegar with salt, pepper, onion, 1 pinch sugar and olive oil.

4. take 4-5 tbsp of the asparagus broth, drain asparagus spears and drain.

Heat butter in a frying pan. Let the remaining sugar melt in it until golden. Deglaze with asparagus stock and simmer. Add asparagus spears and toss.

Arrange asparagus spears with olives and salami. Drizzle with salad dressing and sprinkle with Parmesan cheese.

Serve with: baguette

*) The original recipe calls for green asparagus.

**) In our case apple vinegar, because there was no balsamic vinegar in the house.

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