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🍽️ Fried Asparagus on Wild Herb Salad

189 kcal · 30 min · 4 servings

Ingredients

• 500 g white asparagus
• 3 tbsp olive oil
• salt
• pepper
• 80 g wild herbs (e.g. dandelion, chervil, watercress, garlic mustard, yarrow, ground ivy etc.)
• 2 tbsp mild white wine vinegar
• 1 tbsp lemon juice
• 2 tbsp grape seed oil
• 2 sprigs parsley
• 2 sprigs chervil
• 30 g pumpkin seeds (2 tbsp)
• 0.5 handful edible flowers (e.g. daisies, nasturtiums)

Instructions

1. 1. Peel the asparagus completely.
2. 2. Rinse the asparagus under running water.
3. 3. Cut off the hard, woody bottom ends of the asparagus.
4. 4. Cut the asparagus into pieces that are 5 to 6 centimeters long.
5. 5. Heat 1 tablespoon of olive oil in a pan.
6. 6. Fry the asparagus pieces over medium heat for about 7 to 8 minutes.
7. 7. Turn the asparagus pieces frequently while frying.
8. 8. Season the asparagus with salt and pepper at the end.
9. 9. Remove any impurities from the wild herbs.
10. 10. Wash the wild herbs.
11. 11. Dry the wild herbs in a salad spinner.
12. 12. Whisk vinegar, lemon juice, salt, pepper, grape seed oil, and the remaining olive oil together for the dressing.
13. 13. Wash the parsley and chervil.
14. 14. Shake off excess water from the herbs.
15. 15. Finely chop the parsley and chervil.
16. 16. Stir the chopped herbs into the dressing.
17. 17. Marinate the wild herbs with half of the dressing.
18. 18. Heat a pan without adding extra fat.
19. 19. Toast the pumpkin seeds over medium heat for 3 minutes.
20. 20. Plate the fried asparagus.
21. 21. Drizzle the remaining dressing over the asparagus.
22. 22. Arrange the wild herb salad next to the asparagus.
23. 23. Garnish the dish with the toasted pumpkin seeds.
24. 24. Add edible flowers as decoration.

Nutrition per serving

• kcal: 189
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 5 g