John Myers
Green – Asparagus Salad
The perfect green – asparagus salad recipe with a picture and simple step-by-step instructions.
- 500 g Green asparagus
- 250 g Cocktail tomatoes
- 1 Spring onions
- 1 kl. Cup Sunflower seeds
- 100 ml Asparagus stock
- 1 tsp Mustard
- 1 tsp Honey
- 3 tbsp Bianco balsamic vinegar
- 1 tbsp Garden herbs
- Salt and pepper
- Clean the asparagus, cut it into bite-sized pieces, cook with salt, a little sugar and a squeeze of lemon juice until firm to the bite. Pour off the brew, collect it and let it cool down.
- Quarter the tomatoes, cut the spring onions into thin rings.
- Toast the sunflower seeds in a non-oiled pan.
- Mix 100ml asparagus stock with mustard, honey, vinegar, salt, pepper and garden herbs.
- Add the asparagus, tomatoes and spring onions to the salad dressing and fold in well.
- Now sprinkle the roasted sunflower seeds on top and serve.
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