Asparagus salad with goat's cheese and caramelized balsamic onions

Just in time for Johannistag I'll be back with a last asparagus recipe around the corner.
And that's really the tastiest recipe I've made during this year's season!
I have that Recipe in the LECKER issue of May 2012 found and thought it at first pretty nondescript. But now I can say: that is deceptive. The recipe is simply awesome and reveals a great variety of flavors.
And I've already noticed that asparagus goes well with goat's cheese with my tarte flambée with white asparagus, goat's cheese, tomatoes and rocket.
I just say that Let's take a look at the recipe and look forward to the 2013 asparagus season! Asparagus salad with goat's cheese and caramelized balsamic onions
for 2 servings

10 stalks of white asparagus
10 stalks of green asparagus
50 g of walnut kernels
2 red onions
75 ml of aceto balsamico
100 g
lettuce leaves
150 g of mild goat's cream cheese
Sugar
Olive oil
Salt and pepper
Aceto balsamico

Peel the white asparagus, cut off the woody ends and add the sticks cut into 2-3 cm pieces at an angle.
Just brush the green asparagus, peel in the lower third or cut off the ends and cut into oblique st



Bring water to a boil with a little salt and sugar in a large pot. Cook the white asparagus for about 10 minutes. After 5 minutes of cooking, add the green asparagus.
Drain the asparagus in a colander and allow to cool.
Chop the walnut kernels into large pieces, then roast in a non-stick pan in a little olive oil over medium heat until slightly fragrant .
Peel and finely chop the onions, then add to the nuts and sauté.
Sprinkle with 1 tbsp sugar and caramelise with stirring. Pour over the balsamic vinegar, bring the mixture to a boil, then cook on low heat for a few minutes until the mixture thickens. Season with salt and pepper, then let cool.
Wash the lettuce and spin dry and spread on two deep plates.
Add the asparagus stalks.
A dressing of 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, salt, Mix pepper and a pinch of sugar and drizzle over the salad and asparagus.
Spread the caramelized onions evenly. Finally, with a teaspoon to remove small pieces of cream cheese and spread over the salad.
Serve immediately.
Basically, the salad vegetarian is also very delicious - with us there was for the eye and to nibble still wrapped with Parma ham Grissini to do so.

Preview