Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 tablespoon vinegar, (white wine vinegar)
- 125 g oat cream cheese
- 4 tablespoon olive oil
- 1 kg asparagus
- 250 g oak leaf lettuce
- a bit salt
- some pepper
- some sugar
- 6 tablespoon water, warm
Print Recipe
Pin Recipe Instructions
- Bring the vinegar to the boil in a tall saucepan. Add the water, 2 tablespoons of oil, the goat cream cheese, salt and pepper and puree everything. Put aside.
- Wash the lettuce and spin dry. Peel the asparagus and quarter it lengthways. Heat the rest of the oil and fry the asparagus over high heat for about 5 minutes. Season with salt, pepper and a little sugar.
- Arrange the salad on a platter. Spread the asparagus on top and drizzle with the goat cream cheese vinaigrette.
- Serve with white bread. If you like, you can sprinkle Gundermann flowers on the salad to make the salad even more spring-like.
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