White Asparagus with Raspberry Tarragon Dressing

Wednesday, June 17, 2015





http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com

















http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com




This is the perfect summer salad made quickly with seasonal produce: white asparagus, raspberries and arugula.
Homemade raspberry vinegar, vegetable broth, maple syrup, argan oil, and tarragon make up this delicious dressing inspired by 1 Salad - 50 Dressings - Tanja Dusy. Fresh raspberries give this raspberry-tarragon vinaigrette a burst of antioxidants.




  • 125 g Raspberries
  • 125 ml Vegetable broth
  • 2 tbsp Raspberry vinegar
  • 2 tbsp Maple syrup
  • 2 tbsp Organic argan oil
  • 2 stalk Tarragon sprigs, chopped
  • Sea salt
  • Black pepper
  • 500 g White asparagus, trimmed and peeled
  • A handful of arugula
  • Raspberries for garnish


  1. Rinse and pat dry the raspberries. Place them in the blender together with vegetable broth, vinegar, maple syrup and argan oil. Puree until smooth.
  2. Wash the tarragon sprigs and pat dry. Finely slice the tarragon leaves and stir into the dressing. Season with salt and pepper. Set aside for 30 minutes to allow the flavours to develop.
  3. In a large, deep skillet, add enough salted water to reach a depth of 2 inches. Bring it to a boil. Add in white asparagus and cook until crisp-tender, 2-3 minutes. Transfer to a bowl of ice water and let stand until chilled. Drain and pat dry. Arrange the asparagus, arugula and raspberries in a serving dish, drizzle with raspberry dressing.





http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2015 | http://angiesrecipes.blogspot.com



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