Pea salad with asparagus and creme fraiche

We recommend this spring salad with roasted bacon, baked chicken thigh fillets or boiled quail eggs.

categories: Sides
tags: , ,
time: 20 minutes

Steps

1

Chop the onion finely and cook slowly on a bit of fat until very soft, but not brown

2

Pour the wine in, increase the heat and let the wine evaporate

3

Season with salt and pepper, add the creme fraiche and let shimmer on a low heat until a little thickened

4

Stir occasionally

5

If necessary, season with more salt and pepper

6

You can add a pinch of nutmeg

7

Remove from heat and let cool.

8

Meanwhile, peel asparagus

9

Cut it into chunks and cook in boiling water for about 3 minutes

10

Then strain and let cool

11

Strain the water into the pot so you can reuse it.

12

Cook peas using the water from asparagus

13

Peas is cooked in about two minutes

14

Strain (water back into the pot), and rinse the peas under cold running water.

15

Mix thoroughly peas, asparagus and creme fraiche.

16

On a plate sprinkle with watercress sprouts.

17

Tip:

18

– Cook a soup of the remaining water you have and the second half os asparagus pack.You can also preboil skin peels of asparagus to get the maximumm flavor.

19

– Don´t worry of tchicken thigh fillets! Just give them a little oil, salt, pepper and a few drops of lemon juice

20

Bake at 180 °C for about 25 minutes

21

Thigh meat is much juicier and tastier than the breast meat.