Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g asparaus, reen
- 200 g asparaus, white
- 150 g strawberries
- 75 g Swiss chard, youn (or rocket)
- 50 ml olive oil
- 25 ml vinegar (raspberry vinegar)
- 3 teaspoons chives, cut into rolls
- 30 g pine nuts
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix the raspberry vinegar, salt, pepper, olive oil and the chives into a dressing.
- Peel the two types of asparagus (peel only the lower third of the green asparagus), cut off the woody ends and cut diagonally into thin slices. Mix with the dressing.
- Clean and slice the strawberries. Lightly brown the pine nuts in a pan. Wash the chard or rocket, then dry.
- Spread the chard or rocket on plates. Arrange asparagus and strawberries on top. Sprinkle with pine nuts and serve.
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