Recipe for salad with asparagus and feta
You would like to have salads with asparagus: It’s just perfect because they are in season, so they don’t get much better than right now.
If you have other ideas for salads, please feel free to write them down in the comment section.
I hope you will try the recipe and I look forward to hearing what you think.
Equipment
- Cutting Board
- Knife
- Bowl
- Pot
- Frying Pan
Ingredients
Salad
- 500 gram Asparagus green
- Parsley 1 handful, chopped
- 25 gram Pine Nuts
- 75 gram Arugula
- 100 gram Feta
Dressing
- 1 clove Garlic pressed
- 10 gram Sweet mustard
- 1 pcs. Lemon only the juice
- 12.5 gram Sugar or honey
- 42 gram Rapeseed Oil or lemon oil
Instructions
Dressing
- 1. Stir all ingredients together except the oil until the sugar is dissolved.
- 2. Finally, add the oil little by little while stirring.
- 1. Snap the bottoms off the asparagus, and put them in a pot with boiling water and a good amount of salt, give them 40 seconds to 1 minute (they should still have some bite).
- 2. Put the asparagus in ice-cold water to stop the cooking process.
- 3. Toast the pine nuts in a dry pan until they turn golden.
- 4. Cut the asparagus into smaller pieces, and put them in a bowl with the arugula and chopped parsley.
- 5. Mix it together with the dressing, then place it on a platter/salad bowl, crumble the feta over it, and sprinkle with pine nuts.