Green asparagus salad with parmesan

Name: Green asparagus salad with parmesan
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 1 kg green asparagus; 2 medium sized kohlrabi; 1 Onion; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g frozen peas; 1 potty Chervil; 2 Lemons; 3 Lettuce hearts (e.g. lettuce or romaine lettuce); 100 g Parmesan (piece)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

1 kg green asparagus
2 medium sized kohlrabi
1 Onion
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g frozen peas
1 potty Chervil
2 Lemons
3 Lettuce hearts (e.g. lettuce or romaine lettuce)
100 g Parmesan (piece)

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus into pieces. Peel and wash kohlrabi and cut into thin slices. Peel and finely chop the onion.
2
Heat 2 tablespoons of oil and sauté the onion. Add kohlrabi. Season with salt and pepper. Add 200 ml water. Bring to the boil, cover and stew for about 4 minutes. Add asparagus. Steam everything for about 3 minutes more.
3
Finally add frozen peas, bring to the boil and remove from the heat. Pour the vegetables into a large bowl with the cooking water.
4
Wash the chervil, pluck the leaves. Wash organic lemon hot and dab dry. Grate the peel. Squeeze both lemons. Mix lemon peel and juice, chervil and 3 tbsp. oil and mix with the vegetables.
5
Season to taste. Clean, wash and tear salad into pieces. Grate cheese. Before serving mix in parmesan and salad leaves.