Caramelized Asparagus Salad with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, white
- 100 g blueberries
- 100 g soft oat cheese
- 1 handful lettuce, green
- 1 handful walnuts
- some butter
- 2 tablespoon olive oil
- 1 teaspoon mustard
- 1 tablespoon fruit vinegar, e.g., strawberry or raspberry vinegar
- salt and pepper
- 2 tablespoon, leveled sugar, brown
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into large pieces. Melt the butter in a pan and fry the asparagus for about 5 minutes until it is golden brown and still bite. Season with salt and pepper. Now sprinkle the sugar over it. It is best to caramelize the sugar with a gourmet burner. If you don`t have one at hand, you can also let the sugar caramelize by heating it up in the pan. Let the asparagus cool down.
- Cut the goat cheese into small cubes. Chop the walnuts. Cut the green lettuce into fine strips. (The type of salad does not matter here, as it gives more of a visual note.) Clean the blueberries. When the asparagus has cooled down, everything can be added.
- Whisk the olive oil, mustard, vinegar, salt and pepper into a dressing. Pour over the salad and mix well.
- The salad is perfect for warm spring nights. The interplay between sweet, fruity and salty goes well with grilled food.
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