Summer Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 3 mins |
| Total Time | 18 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch asparagus, green (approx. 500 g)
- 2 tomato (s) or 1 large bell pepper, red
- some spring onions
- 1 clove garlic
- some stalks parsley, smooth or coriander greens
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar or other white vinegar
- 1 tablespoon quinoa or sesame seeds
- some lemon juice
- some sea salt
- some pepper
- 1 strawberry for garnish, possibly
Print Recipe
Pin Recipe Instructions
- Wash off the asparagus, peel only the woody ends a little and cut the stalks into pieces approx. 3 - 4 cm long, cook briefly in boiling water with a pinch of salt so that the asparagus remains firm to the bite (approx. 3 min). Then rinse with cold water and let cool down a bit.
- Cut the tomatoes (or peppers) into wafer-thin slices (from the bottom towards the stem so that they keep their core). Cut the shallots into small pieces. Roughly chop the parsley (or coriander).
- Mix all ingredients carefully and prepare a vinaigrette from lemon juice, oil, vinegar, pressed (or grated) garlic and the spices and pour over it.
- Sprinkle the quinoa or sesame seeds on top as a garnish. Garnish with a fan-shaped strawberry.
- When buying the green asparagus, make sure that the ends are not dried out.
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