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🍽️ Crunchy Asparagus Bread Salad

461 kcal · 35 min · 4 servings

Ingredients

• 100 g Ciabatta
• 1 clove garlic
• 300 g asparagus, green
• 300 g cherry tomatoes
• 3 sprig basil
• 2 tbsp red wine vinegar
• 3 tbsp water
• salt and pepper
• 0.5 tsp sugar
• 5 tbsp olive oil
• 40 g parmesan

Instructions

1. 1. Slice the bread into very thin pieces.
2. 2. Place the bread slices on a wire rack.
3. 3. Preheat the oven to 220 degrees Celsius top/bottom heat or 200 degrees Celsius fan-assisted.
4. 4. Toast the bread on the middle rack for 3 to 4 minutes until golden brown.
5. 5. Halve a garlic clove.
6. 6. Rub the toasted bread slices vigorously with the cut sides of the garlic.
7. 7. Wash the asparagus thoroughly.
8. 8. Peel the lower third of the asparagus stalks.
9. 9. Cut off the woody ends of the stalks.
10. 10. Cut the asparagus stalks diagonally into pieces about 3 centimeters long.
11. 11. Bring plenty of water to a boil and add salt.
12. 12. Cook the asparagus pieces for 3 minutes until tender but firm.
13. 13. Drain the asparagus.
14. 14. Immediately rinse the asparagus pieces with cold water to stop the cooking process.
15. 15. Wash the tomatoes.
16. 16. Cut each tomato in half.
17. 17. Whisk the vinegar with 3 to 4 tablespoons of water.
18. 18. Add salt, pepper, and sugar to the vinegar-water mixture.
19. 19. Gradually stir the oil into the mixture.
20. 20. Stir until a creamy vinaigrette forms.
21. 21. Strip the basil leaves from the stems.
22. 22. Tear the basil leaves roughly into small pieces.
23. 23. Mix the asparagus and tomatoes with the vinaigrette.
24. 24. Let the vegetable-vinaigrette mixture sit for a short time.
25. 25. Fold the toasted bread into the mixture.
26. 26. Add the basil.
27. 27. Let the entire mixture sit briefly.
28. 28. Shave thin slices from the Parmesan using a vegetable peeler.
29. 29. Serve the salad sprinkled with the Parmesan shavings.

Nutrition per serving

• kcal: 461
• Protein: 14 g · Fett/Fat: 26 g · Carbs: 43 g