Salad with roasted asparagus and watercress

Name: Salad with roasted asparagus and watercress
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Shallot; 20 g Capers; 1 Beet Cress; 60 g Salad mayonnaise (50 % fat); 100 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 (500 g) asparagus spears; 200 g Watercress; 8 TABLESPOONS Olive oil; 120 ml White wine; 6 TABLESPOONS Maple syrup; 100 g cherry tomatoes; 300 g Beef from the hip; 7-10 Tbsp colourful pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Shallot
20 g Capers
1 Beet Cress
60 g Salad mayonnaise (50 % fat)
100 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 (500 g) asparagus spears
200 g Watercress
8 TABLESPOONS Olive oil
120 ml White wine
6 TABLESPOONS Maple syrup
100 g cherry tomatoes
300 g Beef from the hip
7-10 Tbsp colourful pepper

Directions

1
Preparation: Peel and chop the shallot. Chop capers and cut cress from the bed. Mix mayonnaise, yoghurt, shallot, capers and cress and season with salt and pepper. Keep cold. Peel asparagus and cut off woody ends.
2
Cut the asparagus in half lengthwise. Clean and wash the watercress and drain well. Heat 6 tablespoons of olive oil in a pan. Fry the asparagus for about 6 minutes. Season with salt and pepper and add white wine.
3
Let it boil down for about 3 minutes. Stir in maple syrup and season to taste. Wash and halve the tomatoes. Mix asparagus with stock and tomatoes in a large bowl. Just before serving, mix in watercress.
4
Cut beef into thin slices. Heat 2 tablespoons of olive oil in a pan. Brown the meat briefly on both sides. Season with salt and coloured pepper. Arrange salad on plates and serve with beef and caper sauce.
5
Baguette with pesto tastes good with it.