Asparagus salad with goat cheese

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash and peel the white asparagus and cut off the woody ends. Wash green asparagus as well, peel only the lower third and cut off the woody ends. Cut the asparagus in half and possibly cut a few more stems in half lengthwise. Bring the water with plenty of salt and sugar to the boil. First add the white asparagus and cook for about 5 minutes.

2. 2

   Then add the green asparagus and cook for another 5 minutes. Put the asparagus on a sieve, drain and let it cool down. Meanwhile, for the dressing, wash the lemon thoroughly, dab dry and finely grate half of the peel. Squeeze 1/2 lemon. Cut the remaining lemon into 4 thin slices. Mix yoghurt, milk, lemon juice and zest, some salt and pepper. Clean and wash spring onion and cut into fine rings. Wash the chervil, dab dry and chop, except for a little bit for garnishing. Stir chervil and spring onion into the yoghurt sauce. Clean and wash the frisée salad and pluck into pieces.

3. 3

   Mix yoghurt, milk, lemon juice and zest, some salt and pepper. Clean and wash spring onion and cut into fine rings. Wash the chervil, dab dry and chop, except for a little bit for garnishing. Stir chervil and spring onion into the yoghurt sauce. Clean and wash the frisée salad and pluck into pieces. Arrange asparagus, frisée salad and one goat cheese taler each on plates. Spread yoghurt dressing over them and serve garnished with chervil, lemon and, if you like, cress blossom

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
220 kcal

CARBS
14 g

FATS
11 g

PROTEINS
15 g