First dish. Vegetarian.

Asparagus salad with baked asparagus tip, avocado and dandelion

Name: Asparagus salad with baked asparagus tip, avocado and dandelion
Prep time: 40 min
Cook time: 40 min
Ingredients: Ingredients:; 200 g white asparagus and 200 g green asparagus with the South Tyrolean seal of quality; 30 g sugar; 1 pinch of salt; 1 pinch freshly ground white pepper; some lemon juice; 20 ml olive oil; 4 radishes; 150 g dandelion; 1.5 avocados; 2 whole free-range eggs with the South Tyrolean seal of quality; 1 cup flour; 1 cup breadcrumbs; sunflower seed oil; some mountain blossoms

Time to prepare: 40 min.

4 servings

A Simply guat-Rezept by Matthias Lanz

Ingredients

4 servings

Ingredients:

200 g white asparagus and 200 g green asparagus with the South Tyrolean seal of quality

30 g sugar

1 pinch of salt

1 pinch freshly ground white pepper

some lemon juice

20 ml olive oil

4 radishes

150 g dandelion

1.5 avocados

2 whole free-range eggs with the South Tyrolean seal of quality

1 cup flour

1 cup breadcrumbs

sunflower seed oil

some mountain blossoms

Preparation

Time to prepare: 40 min.

Peel the asparagus and trim the ends. Set the tips aside. Slice the asparagus into thin rounds and marinade with the sugar and a pinch of salt in a bowl. Leave to marinade for about 30 minutes. Thinly slice the radishes, finely chop the dandelion and discard the avocado stones. Dice the avocados. Add the radishes, dandelion and avocado to the bowl with the asparagus. Season with salt, pepper, freshly pressed lemon juice and olive oil again. Stir. Boil the asparagus tips in salt water for about 7 minutes, then rinse in ice water. Bread with flour, egg and breadcrumbs and deep-fry in hot oil at about 175 degrees until golden brown. To serve, arrange the salad in the middle of the plate, add the asparagus tip and decorate with mountain blossoms.

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