"I like to use the green asparagus for them, as it has a nutty taste. Paired with a light dressing and nicely plated they are a delight for the eye as well as for the taste."
Asparagus Salad
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- Recipe Card
Prep time: 10mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 kg green Asparagus
- 12 Cherry Tomatoes
- 2 slices Toast Bread
- 1 tbsp Olive Oil
- 4 tbsp Natural Yogurt
- 2 tbsp Mustard
- 1/2 bunch chopped Parsley
- 1 sprinkle Worcestershire Sauce
- 1 tbsp Soy Sauce
- Salt
- Pepper
- Paprika
- 3 tbsp Cider Vinegar
- 8 tbsp Olive Oil
- 50 ml Cold Water
Method
Step 1
eel the ends of the asparagus and cut a small piece off. Cook them in salted water for 5 minutes. Drain and let them dry on a kitchen towel. Put them onto a big plate in a circle but leave some space in the middle.
Step 2
Quarter the cherry tomatoes and put them into this space in the middle.
Step 3
Toast up the toast bread slices, then dice them. Heat the oil in a flat pan and roast the diced bread in it. Let cool.
Step 4
For the dressing mix all ingredients from natural yogurt to cold water together and shake well.
Step 5
Pour the dressing over the asparagus and tomatoes and sprinkle with the croutons. Serve immediately.