Asparagus salad with tarragon vinaigrette

Asparagus salad with tarragon vinaigrette

The fascinating thing about asparagus is that it is so versatile. Boiling, confit, sous vide, en papilotte, grilling – almost all cooking methods are suitable.

For the white asparagus salad, we made tarragon olive oil in a vacuum blender . If this is not technically possible, use a fine olive oil and fresh, finely chopped tarragon leaves for the vinaigrette instead.

Required material:

  • cutting board
  • chef’s knife
  • bowls
  • whisk
  • spoon

Ingredients for 4 people as a side dish:

  • 12 sticks of cooked asparagus . The spears should have a distinct bite (when you lift them out of the asparagus broth, they should only bend very slightly). Our preferred variant is sous-vide cooking for 40 minutes at 86°C.
  • 15 ml white balsamic vinegar (balsamico bianco)
  • 5 g hot mustard
  • 30 ml olive oil infused with tarragon
  • 3 g RT herbal salt
  • 2 small shallots
  • 1/2 zucchini
  • 1/2 red bell pepper
  • optional: 1/2 sprig of fresh tarragon


  • Cut the shallots into brunoises
  • Cut the cold asparagus spears diagonally into 2cm wide pieces (diagonally is nice)
  • Cut or slice the courgettes into fine juliennes
  • Cut the peppers into small cubes (approx. 5x5mm).
  • Make a vinaigrette with balsamic vinegar, mustard, oil and herb salt
  • Mix the shallot brunoises with the vinaigrette and then carefully fold in the asparagus pieces
  • Fold in the zucchini juliennes and diced peppers
  • The asparagus salad can be served immediately. However, he is at his best when he was allowed to pull through for a good quarter of an hour.

Video Instruction: