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
- 45 gram Olive Oil for frying and asparagus
- 20 gram Gammel Knas - Danish Cheese in flakes (cheese)
- 1 bunch Watercress clipped
- 80 gram Pomegranate Seeds
- Salt
Dressing
- 200 gram Sour Cream
- 15 gram 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!