Asparagus Salad with Wild Garlic Cress Salad Sauce – Goethe

Goethe was exceptionally proud of his own garden – first of all the one at the garden house in the park on the Ilm. Then there was the garden behind the house on Frauenplan.

Flowers were cultivated, but also useful plants. They liked to show their affection by giving gifts from their own garden. For example, during the asparagus season, kilograms of asparagus were delivered to the house of Frau von Stein.

First, the asparagus spears are peeled in detail, cut diagonally into pieces about 3 cm long and cooked al dente in salted water with a pinch of sugar for about 9-10 minutes. After cooking, put the asparagus in cold salted water, perhaps with a few ice cubes added.

Vinaigrette is prepared with vinegar, wine, chopped herbs and oil, seasoned with salt, white pepper, nutmeg and a pinch of sugar.

On each plate, lay out a washed wild garlic leaf up to the edge of the plate. In the center of the plate, arrange the asparagus cuttings in a pleasing heap.

Spoon 1/4 of the well-mixed vinaigrette on top.

Serve with a small piece of warm white bread.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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