John Myers
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Colorful Salad with Two Kinds of Asparagus
The perfect colorful salad with two kinds of asparagus recipe with a picture and simple step-by-step instructions.
The dressing
- 5 Poles Asparagus white fresh
- 3 Poles Asparagus green fresh
- 4 Piece) or more Snack tomatoes
- 0,25 Piece Fresh zucchini thinly sliced
- 0,25 of the whole Salad cucumber
- 1 pole Spring onion
- 2 Toes Fresh garlic (young from the piece)
- 1 Tablespoon Ketchup
- 1 Tablespoon Mayonnaise
- 0,5 lemon Lemon juice
- 1 Mocha spoon Sugar
- 1 Mocha spoon Salt
- Pepper from the grinder
- Water to fill up
- Olive oil fruity
- Chives + cress
Preparation of the vegetables
- Spin the lamb’s lettuce dry, remove the little roots. Peel the asparagus white, the green from the middle. In salt, sugar, water, a lemon wedge and a small piece of butter, cook until al dente.
- Wash the cucumber and slice it into fine slices.
- Slice the zucchini into fine slices, fry them lightly, add the spring onions and the fresh garlic. I added the asparagus and sautéed it a little.
- Arrange the lettuce in a circle on a plate, that’s how I do it, add the cucumber slices, cut the tomatoes into small slices, add them. The zucchini slices on top if you want it. I cut the asparagus in two and placed it on top. Sprinkled with fresh chives and fresh cress.
The dressing
- In a mug, mix the ketchup, mayo, lemon juice, oil, spices and fill up with water. Now season to taste, and that’s how I did it, with a tablespoon. spread over the salad. Good Appetite
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