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Recipe of: © Monsieur Cuisine

Spring salad with asparagus and elderflower dressing

MC connect
4 portions
Ready in: 0:35 h
Preparation time: 20 min.
Created on: 06.11.2018
  • 2 tbsp cider vinegar
  • 1 tbsp elderflower syrup or cordial
  • 75 ml sunflower oil
  • 60 ml cream (min. 30% fat)
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp sugar
  • 1 kg white asparagus
  • 300 g assorted salad leaves


  • 10 chives


Per portion:

  • calorific value
    1063 kj / 254 kcal
  • protein: 4 g
  • carbohydrates: 9 g
  • fat: 22 g
Preparation time
20 min.
Ready in
0:35 h
  1. Put the vinegar, elderflower syrup, oil, cream, salt and pepper in the blender jug and, with the measuring beaker in place, process for 45 seconds/speed setting 6. Pour out the dressing and season to taste. Rinse out the blender jug.
  2. Peel the asparagus, remove the woody ends and lay them evenly in the deep steamer basket. Put 1 litre of water in the blender jug, insert the deep steamer basket, put on the lid and cook with the steamer button/15 minutes. Leave to drain.
  3. Wash the salad and then spin dry or leave to drain well. Arrange the salad and asparagus on plates and drizzle over the dressing.
  4. Scatter snipped chives over the salad to serve.


Bon appétit with Monsieur Cuisine

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