Asparagus Salad, Slightly Exotic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus
- 1 tablespoon lime juice
- 2 tablespoon balsamic vinegar
- 1 piece (s) ginger, (approx. 3 cm grated)
- 1 clove garlic
- 1 tablespoon honey
- 1 small chilli pepper (s), red
- 4 tablespoon asparagus stock
- 1 tablespoon oil, toasted sesame oil
- 3 tablespoon oil (sesame oil)
- 10 cherry tomato (s)
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the woody ends, cook with a little salt and a pinch of sugar until firm to the bite, drain (partially collect the stock) and arrange on a deep plate.
- Mix the lime juice, balsamic vinegar, chopped garlic, grated ginger, honey, the chilli pepper (cut into fine rings), the asparagus stock and the roasted and normal sesame oil into a marinade, warm it up slightly and pour it over the still hot asparagus.
- Let the salad stand for at least 2 hours, cut the cherry tomatoes in half and place on the asparagus stalks. Sprinkle with the spring onions cut into rings.
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