German Asparagus Salad

Place the cooked asparagus in a long glass serving dish or a deep plate.

The marinade is quite strong and compliments the mild taste of the asparagus. If liked you can diagnonally cut the asparagus stalks before cooking as they are then easier to display in the glass dish.

For each 1/2 litre hot asparagus water you will need:

4 dessert spoons white vinegar, 2 dessert spoons white wine, 2-3 dessert spoons oil, a pinch of white pepper and chives.

Mix the hot asparagus water with the vinegar, white wine and salt and pour over the asparagus. When cold pour over the oil and leave to soak in.

Just before serving, sprinkle over finely chopped chives.

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