Asparagus salad in saffron-egg dressing

Ingredients for Asparagus salad in saffron-egg dressing

Instructions for Asparagus salad in saffron-egg dressing

To prepare the Asparagus salad in saffron-egg dressing recipe, please follow these instructions:

Cut the asparagus for approx. ½ cm thick slanted pieces. Dressing: Boil water and saffron until it is almost dry. Squeeze garlic into the pan and mix the oil in; Cool the mixture. Whip the egg yolks together with a little salt in a bowl. Add saffron oil during whipping (as for mayonnaise). Season with freshly ground white pepper. Bring a pan with plenty of salted water in boil. Add a spsk. oil. Bring the asparagus nuts into a sieve and dip them into the boiling water. Let the asparagus boil approx. 1 min, until they are very crispy. Take them up, drip them well and put them in a cloth that can absorb excess moisture. Salt optionally little. Bring an appropriate amount of egg dressing into a lukewarm bowl and mix the hot asparagus therein; Favor asparagus in two deep bowls and serve. Asparagus salad is eaten with spoon or fork.