A delicious and fresh grilled asparagus salad with crispy bread croutons, aged cheese flakes, pomegranate seeds, and a creamy dressing. Perfect as a light lunch or starter.
Recipe for grilled asparagus salad with aged cheese
Grilled asparagus salad with aged cheese is a fantastic dish that combines crispy and fresh elements for a harmonious and flavorful experience. This salad is ideal as a light lunch or as an elegant appetizer for a dinner.
The asparagus is grilled to perfection, enhancing its natural sweetness and adding a slight smoky flavor. The crispy bread croutons add a delightful texture, while the aged cheese flakes bring a deep, umami taste to the dish. The pomegranate seeds offer a fresh and fruity twist, and the creamy dressing ties the whole salad together with its tangy and rich flavor.
This dish is not only easy to prepare but also visually impressive, making it a perfect choice when you want to impress your guests.
Servings: people
Grilled asparagus salad with aged cheese
A delicious and fresh grilled asparagus salad with crispy bread croutons, aged cheese flakes, pomegranate seeds, and a creamy dressing. Perfect as a light lunch or starter.
Equipment
- 1 Grill
Ingredients
Salad
- 12 pcs. Asparagus
- 2 slices Bread dry - in coarse pieces
- 0,5 dl Olive Oil for frying and asparagus
- 20 gram Gammel Knas - Danish Cheese in flakes (cheese)
- 1 bunch Watercress clipped
- 1 dl Pomegranate Seeds
- Salt
Dressing
- 2 dl Sour Cream
- 1 tablespoon Lemon Juice
- Salt and pepper
Instructions
- Prepare half a chimney starter and heat the grill to 200°C.
- Heat the olive oil in a pan and toast the bread pieces until they are crispy and golden. Set aside.
- Drizzle a bit of olive oil over the asparagus and place them on direct heat on the grill grate. Grill the asparagus for 3-4 minutes, turning them occasionally, until they are tender and have nice grill marks.
- Once the asparagus are grilled, arrange them on a platter. Sprinkle the crispy bread croutons over the asparagus.
- Sprinkle aged cheese flakes over the salad, and finish by scattering pomegranate seeds and cress.
- Mix crème fraîche, lemon juice, salt, and pepper to make a dressing. Spoon the dressing over the salad and sprinkle with a little extra salt.
- Enjoy!