Asparagus Salad with Ginger and Wild Garlic

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Salad
Cuisine European
Servings (Default: 4)

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
Asparagus Salad with Ginger and Wild Garlic
Asparagus Salad with Ginger and Wild Garlic

Instructions

  1. 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.
  2. Wash and quarter the cherry tomatoes. Peel and finely chop or grate the ginger. Squeeze the lemon.
  3. 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.
  4. 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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