green white asparagus salad with homemade pesto
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Spring salad of white and green asparagus. Served on arugula with dried tomatoes, pine nuts, cherry tomatoes and fresh strawberries.
Spring salad of white and green asparagus. Served on arugula with dried tomatoes, pine nuts, cherry tomatoes and fresh strawberries.
portions Preparation
4portions 60Minutes
portions Preparation
4portions 60Minutes
Instructions
  1. Roast pine nuts in a dry frying pan light brown. leave to cool remove and set aside.
  2. Wash asparagus. Peel the white asparagus and cut off the ends. Of green asparagus cut off the woody ends and when peel the bottom third necessary.
  3. asparagus cut lengthwise into thin slices. and blanch in boiling, lightly salted water 15 seconds. remove and rinse under cold water. Drain well.
  4. Wash cherry tomatoes and cut in half. Cut off from the rocket long stems, read, wash and spin dry. Dried tomatoes drain and drain the oil well. dried tomatoes cut into thin strips.
  5. Pesto prepare. The Pesto Recipe You will find here. (There will be a new window loaded)
  6. Season the fresh lemon juice with a pinch of sugar, salt and pepper. The olive oil embezzled. Mix all ingredients with the vinaigrette.
  7. Cut baguette into slices and fry briefly in a pan with hot olive oil.
  8. Asparagus salad on plates. dribble basil pesto and serve with freshly roasted baguette.
  9. Wash strawberries and cut in a fan shape and decorate the salad with it.