John Myers
Contents
show
Ingredients
- 10 Poles Asparagus
- 6 piece Radish
- 1 handful Rocket salad
- 2 tbsp Olive oil
- 2 tbsp Raspberry balsamic vinegar
- Herbal salt, fresh pepper from the mill
- 2 tbsp Cress
- 1 tbsp Hemp seeds
Instructions
- Cut the cooked, cooled asparagus into 2-3 cm long pieces and store them in a cool place until further use (with us mostly overnight).
- For the dressing, mix olive oil and raspberry balsamic vinegar in a small bowl (it is best to open it with a cake fork) and season with herb salt and pepper.
- Cut the radishes into thin slices and the chives into short pieces. Add to the asparagus pieces and mix everything with the dressing. Pluck or cut the rocket into bite-sized pieces and fold in.
- Distribute on plates or bowls, garnish with cress and finally sprinkle some hemp seeds on the salad. The taste of spring is ready!
Nutrition
Serving: 100gCalories: 344kcalCarbohydrates: 5.5gProtein: 3.6gFat: 34.3g
