Green Asparagus Salad – with Tomatoes and Peppers

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 820 kcal


  • 500 g Green asparagus
  • 5 Cocktail tomatoes
  • 1 Small red peppers
  • 1 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.


Serving: 100gCalories: 820kcalCarbohydrates: 0.8gProtein: 0.3gFat: 92.3g
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Written by John Myers

Professional Chef with 25 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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