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Asparagus salad with tomatoes and chicory

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Ingredients for 2 servings:

  • 6 stalk(s) asparagus, medium thickness
  • 1 large tomato(s)
  • 1 m.-large chicory
  • ½ small onion(s), diced
  • ½ bunch parsley, chopped
  • 6 pieces of dried tomatoes, cut into strips
  • ½ lemon(s)
  • 1 tbsp linseed oil or hemp oil
  • Worcestershire sauce

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegan, vegetarian

Peel the asparagus, cut into pieces, and cook until al dente. Dice the tomato and slice the chicory. For the dressing, combine the lemon juice with the oil, a few dashes of Worcestershire sauce, the diced onion, and the chopped parsley, then season with salt and pepper. Stir in the prepared vegetables.

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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.

Asparagus salad with tomatoes and chicory

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