Black Salsify Salad

A delicious recipe for the asparagus season:

Remove skin from salsify under running water, cut 1/2 cm thick slices and place in lemon water on the spot. Drain, drain and steam briefly in oil until tender. Add water and sugar and simmer for 20 min with lid closed. Halve 1 hard-boiled egg, chop egg whites. Whisk egg yolks with white wine vinegar, 4 tbsp water and olive oil. Halve pepper, cut into narrow strips. Add finely chopped salt, egg white, onion, pepper and chopped parsley to the dressing form.

Marinate salsify in it for 30 minutes. It goes well with toasted white bread.

Asparagus of the winter is also called salsify. The long slender stalks were already considered a medicinal plant by Hildegard von Bingen because of their high mineral content. The frost-hardy vegetable is still one of the healthiest things you can buy fresh on the market from October to April.

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