Salad of asparagus, Arugula and balsamic vinegar-cooked red onions

Ingredients for Salad of asparagus, Arugula and balsamic vinegar-cooked red onions

Instructions for Salad of asparagus, Arugula and balsamic vinegar-cooked red onions

To prepare the Salad of asparagus, Arugula and balsamic vinegar-cooked red onions recipe, please follow these instructions:

Arrow rødløgene and cut them in both. Got them in a pan together with the balsamic vinegar and sugar. Let the onions småsimre in 30 minutes. Clean the asparagus and cut them in two parts with a diagonal cut. Part broccolien into small bouquets. Blanch the first asparagus pieces in salted water for approximately 3-4 minutes. Take them up and got them in ice cold water. Blanch then broccolien in the same water, also in 3 minutes. They can't be too soft, they are best when there is still a little bite in them. Cool them in ice cold water. Let the cleaned heart salad and Arugula remain in whole leaves. Drainage rødløgene. Mix the salad leaves with broccoli and asparagus. Advantage rødløgene on top and drizzle with olive oil.