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Asparagus and spinach salad with goat cheese dressing

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Ingredients for 4 servings:

  • 4 tbsp Balsamic vinegar bianco
  • 125 g goat’s cheese, young
  • 5 tbsp water, warm
  • 4 tbsp olive oil
  • 500 g asparagus, white
  • 400 g fresh leaf spinach
  • 1 pinch(s) of sugar
  • Salt
  • pepper
  • 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, refined and delicious as a starter in spring

Bring the balsamic vinegar to a boil in a small saucepan. Blend it with the goat cheese, warm water, olive oil, salt, and pepper until smooth. Then set aside. Peel the white asparagus and trim the woody ends. Quarter the asparagus lengthwise. Heat the oil in a non-stick pan and fry the asparagus over high heat for 2-3 minutes. Season with salt, pepper, and a pinch of sugar. Trim the spinach leaves. Briefly wash them in cold water and spin dry. Divide the spinach among 4 plates. Arrange the asparagus on top and drizzle with the dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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