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Asparagus salad with arugula

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Ingredients for 1 servings:

  • 500 g asparagus
  • 100 g strawberries
  • 30 g arugula
  • 1 tbsp lime juice
  • 100 g chicken breast fillet(s)
  • salt and pepper
  • 1 tsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 38 minutes

Wash and peel the asparagus, and trim the ends. Cut into pieces and boil in salted water for 12-15 minutes. Drain, reserving some of the asparagus cooking water. Drain and let cool. Wash, hull, and quarter the strawberries. Wash and trim the arugula. Mix everything together. Mix 5 tablespoons of the asparagus water with 1 tablespoon of lime juice, season with salt and pepper, and toss with the salad ingredients. Arrange on serving plates. Wash the chicken breast fillet, pat dry, and season with salt and pepper. Fry in hot oil for about 8 minutes. Let rest briefly, then slice and add to the salad.

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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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Asparagus salad with arugula