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Green asparagus, physalis, and tomato salad

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Ingredients for 4 servings:

  • 1 bunch asparagus, approx. 400 – 500 g
  • 500 g cherry tomatoes
  • 100 g physalis
  • e.g. olive oil
  • e.g. balsamic vinegar
  • 1 tsp blossom honey (e.g. lavender honey)
  • n. B. Pepper (long pepper if possible)
  • n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 18 minutes

vegetarian, asparagus meets sweet tomatoes and sour physalis

Wash the asparagus and trim the ends. Blanch in salted water for about 2-3 minutes, then rinse and chop finely. Quarter the tomatoes and halve the physalis. Mix the dressing with olive oil, balsamic vinegar (I recommend using a good one, such as La Selva), blossom honey, salt, and pepper to taste, and mix with the remaining ingredients.

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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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