Summary
| Prep Time | 15 mins |
| Cook Time | 8 mins |
| Total Time | 23 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 80 g lettuce, e.., iceber, lettuce, lamb`s lettuce, rocket or mixed
- 5 radishes
- 2 spring onion (s)
- 0.5 ½ small onion (s)
- 50 g feta cheese
- 6 stalks asparagus
- 40 ml olive oil
- 3 tablespoon balsamic vinegar
- 0.5 teaspoon ½ sugar
- 1 teaspoon mustard
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the green lettuce, dry it, pick it up and arrange it on plates.
- Peel the asparagus, quarter the stalks and cook for 8 minutes with a little sugar in the water until firm to the bite. Cut the radishes into slices, cut the spring onions into rolls and spread them on the salad. Drain the asparagus and let cool.
- Cut the onion into small pieces and mix the oil, vinegar, mustard, sugar, salt, pepper and the onion into a dressing. Put the asparagus and feta in pieces on the salad and mix with the dressing.
- Serve alone or with e.g. poultry, grilled meat or sausage.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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