John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- 1 onion(s)
- 16 cherry tomatoes
- 8 radishes
- 2 tbsp olive oil for frying
- 2 tbsp balsamic vinegar, lighter
- 4 tbsp olive oil
- Salt and pepper, from the mill
- Honey
- Herbs, fresh or frozen
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes
vegetarian
Wash the asparagus and cut off about 2 cm of the bottom. Peel the lower third. Cut into diagonally sliced pieces about 4 cm in size. Peel and dice the onion. Fry both in a pan with 2 tablespoons of olive oil for about 3 to 4 minutes, until both the onion pieces and the asparagus have taken on a little color. Let cool. Slice the radishes first, then into sticks and set aside. Quarter the cherry tomatoes and also set aside. Make a vinaigrette with olive oil, white balsamic vinegar, a little honey, pepper, salt, and herbs (various fresh herbs or, if you don’t have any, dried Italian herb mix). Place the cooled asparagus, onions, and radishes in a bowl. Pour the vinaigrette over the ingredients in the bowl. Mix well and let stand for 30 minutes. A very fresh, crisp salad that also goes well with grilled meat.
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