Lukewarm asparagus salad

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
2.8 10
Crisp asparagus salad tastes best now. And with its bright green it attracts all eyes at Sunday dinner.
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 10
  • 750 g green asparagus
  • 4 Shallots
  • 3 TABLESPOONS Oil
  • 250 g frozen peas
  • 1 pinch(es) Salt
  • 100 ml Water
  • 3-4 Tbsp White wine vinegar
  • 2 TABLESPOONS Honey
  • 1 TEASPOON Mustard
  • 7-10 Tbsp Pepper
  • 100 g Parmesan

Directions

  1. 1

    Wash the green asparagus, cut off the woody ends generously. Cut the asparagus into pieces. Peel and finely dice the shallots. Heat oil in a large pan. Fry the asparagus for 4-5 minutes, turning them over. Fry the shallots for about 2 minutes. Add frozen peas and 1 pinch of salt, add water, bring to the boil and simmer for 3-4 minutes.

  2. 2

    Mix white wine vinegar, honey and mustard and add to the vegetables. Season to taste with salt and pepper. Serve the asparagus-peas salad lukewarm. Slice Parmesan cheese over it.

Nutrition Facts

KCAL
130 kcal
CARBS
10 g
FATS
6 g
PROTEINS
7 g