Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g asparaus, reen
- 1 tablespoon pepper, red grains
- 1 tablespoon butter
- 200 g spinach leaves, fresh youn
- 6 cherry tomato (s)
- 2 tablespoon balsamic vinegar
- 2 tablespoon lemon juice
- 1 pinch cayenne pepper
- 3 tablespoon olive oil
- 1 pinch (s) cane sugar
- 1 shallot (s), finely chopped
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, peel the lower third and cut into 3 cm long sections. Put the butter in a pan, let it melt and fry the asparagus in it for 10 minutes, sprinkle with crushed pepper and lightly salt. Wash the spinach leaves, cut into bite-sized pieces and serve on 2 plates. Spread the asparagus and the halved cocktail tomatoes on top.
- Mix the dressing ingredients well in a twist-off glass and pour over the salad.
- The salad tastes best when the asparagus is still lukewarm and bread is served with it. But also tastes delicious with red meat.
- Tip: also tastes delicious with white asparagus!
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