🍽️ Marinated Asparagus Strawberry Salad

Name: Marinated Asparagus Strawberry Salad
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g asparagus, white; 500 g asparagus, green; 500 g strawberries; 2 heads lettuce (salad hearts are great); 60 g pine nuts; 2 boxes cress; 4 tbsp aceto balsamico (light); 2 tbsp sherry vinegar; 6 tbsp rapeseed oil (or sunflower oil); 2 tbsp walnut oil (or pine nut oil); salt and pepper (freshly ground); 2 tbsp powdered sugar; some vegetable broth

390 kcal · 45 min · 4 servings

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Ingredients

500 g asparagus, white
500 g asparagus, green
500 g strawberries
2 heads lettuce (salad hearts are great)
60 g pine nuts
2 boxes cress
4 tbsp aceto balsamico (light)
2 tbsp sherry vinegar
6 tbsp rapeseed oil (or sunflower oil)
2 tbsp walnut oil (or pine nut oil)
salt and pepper (freshly ground)
2 tbsp powdered sugar
some vegetable broth

Instructions

1. First clean and peel the asparagus (only peel the green one up to the middle). Cut the stalks diagonally into bite-sized pieces. Cook the white asparagus in salted water for 12 to 15 minutes until al dente.
2. For the green asparagus, first lightly caramelize the powdered sugar, then toss the asparagus pieces in it and add a little vegetable broth. Cook until al dente in just 5 minutes. Let both types of asparagus drain well.
3. Whisk together a dressing from the vinegars, oils, salt and pepper and add the cress from one pack. Add the asparagus to the marinade and let it marinate.
4. Now wash the lettuce, dry it thoroughly and line a large bowl or 8 plates with it. Clean the strawberries, halve them and arrange them on the lettuce. Toast the pine nuts in a pan without fat.
5. Evenly distribute the asparagus on the lettuce, drizzle the remaining dressing over the lettuce and strawberries and garnish everything with the cress from the second pack and the toasted pine nuts.

Nutrition per serving

kcal: 390
Protein: 9 g · Fett/Fat: 32 g · Carbs: 25 g