Asparagus Salad on Watercress

Peel white asparagus spears, upper half sparingly, lower half more generously, until all woody parts are removed.

Cut the cut generously into small pieces. For green asparagus, cut woody part generously small. In a large saucepan, heat lightly salted water, add white asparagus spears, simmer on low heat for about 12 minutes, now add green asparagus spears, simmer on low heat for another 6 to 8 minutes. Remove from saucepan and quench under cold water. Cut the spears into pieces about 5 cm long, the tips whole, cut remaining pieces in half or quarters lengthwise.

Prepare salad dressing. Cut Palatinate beets and radishes into smallest cubes. Add both to the dressing.

Arrange cress in deep plates, evenly distribute asparagus sections on top, garnish with remaining cress, drizzle sauce over. Garnish with dill.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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