Green Asparagus for Hot Days – Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 2 cloves garlic)
- 1 tablespoon olive oil
- 3 tablespoon pumpkin seed oil
- 0.5 tablespoon ½ balsamic vinegar
- salt and pepper
- 2 tablespoon parmesan, coarsely grated
Print Recipe
Pin Recipe Instructions
- Cut off the dry ends of the asparagus and cut the asparagus into large pieces. Dice the garlic very finely.
- Heat olive oil and fry the asparagus over medium heat for about 4 minutes. Add the garlic and fry everything together over a low heat for another 4 minutes. Mix the pumpkin seed oil and balsamic vinegar, season with salt and pepper, pour over the asparagus and mix everything carefully. Cook for about 4 minutes on a low heat. Sprinkle 1 tablespoon of parmesan on top and let it melt.
- Put everything in a bowl and let cool down. Sprinkle with the remaining parmesan and serve.
- Tastes good with steak or lamb chops and with grilled dishes. We like to eat the salad cold on summer days, but it also tastes very good warm!
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