John Myers
Green Asparagus Salad – with Tomatoes and Peppers
The perfect green asparagus salad – with tomatoes and peppers recipe with a picture and simple step-by-step instructions.
- 500 g Green asparagus
- 5 piece Cocktail tomatoes
- 1 piece Small red peppers
- 1 piece Spring onion
- 6 tbsp Balsamic vinegar light
- 6 tbsp Olive oil
- 0,5 bunch Parsely
- 1 pinch Salt, pepper, vegi broth powder
- Boil the asparagus al dente or steam. I prefer to steam it for about 18 minutes. Then rinse it off with cold water and let it cool down.
- Cut the spring onion into very fine rings, quarter the cocktail tomatoes, chop the parprika into small pieces, and finely chop the parsley. Make a dressing with vinegar, oil, salt, pepper and vegi broth. Mix everything together.
- Cut off the asparagus at the bottom (2 cm). Cut the remaining asparagus into 3 parts bite-sized. Put in the dressing. Let it steep for approx. 1 hour. In addition a fresh baguette, sometimes another lunch.
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