Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g asparaus, reen
- 300 g cocktail tomatoes
- 50 g iner, fresh
- 1 lemon (s)
- 25 wild garlic leaves
- 3 spring onion (s)
- 40 g pine nuts
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the asparagus and remove the lower ends (1 - 2 cm). Cut the asparagus into pieces approx. 4 cm long and cook with a pinch of salt for approx. 10 - 12 minutes. Drain the asparagus and cool with cold water.
- Wash and quarter the cherry tomatoes. Peel and finely chop or grate the ginger. Squeeze the lemon.
- Wash and dry the wild garlic leaves and fry them in hot olive oil for just a few seconds, then drain on paper towels. Wash the spring onions and cut into fine rings. Roughly chop the wild garlic with a fork. Roast the pine nuts in a pan with a little oil.
- Mix the asparagus, tomatoes, ginger, wild garlic, onions and roasted pine nuts. Dress the salad with lemon juice, olive oil, salt and pepper.
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