John Myers
Asparagus Salad Red Green
The perfect asparagus salad red green recipe with a picture and simple step-by-step instructions.
- 500 g Green asparagus
- 150 g Beetroot preserve drained
- Balsamic vinegar
- Pumpkin seed oil
- Salt
- Garlic pepper
- 50 g Parmesan
- I only used the tips of the asparagus, the rest for another dish. Briefly cook the asparagus tips with a little broth in the microwave at 600 watts for about 3 minutes.
- Drain the beetroot, I had already diced it from the glass, otherwise cut the beetroot into small pieces. Add to the asparagus.
- Mix a dressing out of vinegar oil and the spices and pour over the vegetables. Let something go.
- Before serving, pour some Parmesan cheese over the salad. We had it as an accompaniment to chicken fillets.
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