Pile of White Asparagus, Clos Des Iles, Le Brusc, Cote d'Azur, Var, France
Pile of White Asparagus, Clos des Iles, Le Brusc, Cote d'Azur, Var, France
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Asparagus - The Royal Vegetable

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Asparagus Salad with Pineapple




“The three great stumbling blocks in a girl’s education
…homard à l’Américaine, a boiled egg, and asparagus.”

~ Colette, in "Gigi"

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  Ulla-Mayer Raichle - Asparagus
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Asparagus Salad with Pineapple

1 pound freshly picked white asparagus
1/2 teaspoon salt
1/2 teaspoon sugar
3 slices fresh pineapple
8 ounces smoked turkey breast
1/2 cup crème fraîche
2 teaspoons fresh lemon juice
1 teaspoon confectioner’s sugar
1/2 teaspoon salt
Pinch of freshly ground white pepper
1 tablespoon dry white wine
1 tablespoon freshly grated Parmesan cheese
1 tablespoon snipped fresh chives

Wash the asparagus, peel it well and break off the tough ends. Bring 2 quarts water to a boil, adding the salt and sugar. Place the asparagus in the boiling water, cover the pot, and cook the asparagus 15 to 20 minutes, depending on the thickness of the stalks.
Meanwhile, peel the pineapple slices and cut out the tough center. Cut the pineapple slices into bite-size pieces. Cut the turkey breast into strips.
Drain the asparagus well and cut the stalks evenly into pieces approximately
1 inch long.
In a small bowl combine the crème fraîche with the lemon juice, confec- tioner’s sugar, salt, pepper, wine and Parmesan.
In a bowl combine all salad ingredients with the dressing and allow to stand
at room temperature about 10 minutes before serving. Makes 2 servings.

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