← All recipes

🍽️ Green Asparagus and Cheese Salad with Dried Tomatoes

679 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 1 zucchini
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 100 ml vegetable broth
• 2 tbsp lemon juice
• 60 g dried tomatoes (preserved in oil)
• 600 g mild sliced cheese (e.g. Gouda)
• 2 tbsp pine nuts (roasted)
• 1 tbsp wine vinegar
• freshly grated Parmesan (for sprinkling)

Instructions

1. 1. Peel the bottom third of the green asparagus spears.
2. 2. Cut the asparagus diagonally into pieces about 2 to 3 centimeters long.
3. 3. Wash the zucchini thoroughly.
4. 4. Remove the tough ends of the zucchini.
5. 5. Cut the zucchini into batons or use a peeler to create long strips.
6. 6. Heat some oil in a frying pan.
7. 7. Add the asparagus pieces to the hot pan.
8. 8. Sauté the asparagus over medium heat for 4 to 5 minutes.
9. 9. Add the prepared zucchini to the pan.
10. 10. Season the mixture with salt and pepper.
11. 11. Fry the vegetables for another 1 to 2 minutes.
12. 12. Deglaze the vegetables with the prepared vegetable broth.
13. 13. Drizzle the lemon juice over the vegetables.
14. 14. Cut the dried tomatoes into thin strips.
15. 15. Add the tomato strips to the pan.
16. 16. Remove the pan from the heat.
17. 17. Let the mixture cool down completely.
18. 18. Grate the cheese finely.
19. 19. Mix the grated cheese with the cooled vegetables.
20. 20. Toast the pine nuts briefly in a dry pan until fragrant.
21. 21. Add the toasted pine nuts to the salad.
22. 22. Finally, season the salad to taste with salt, vinegar, and pepper.
23. 23. Sprinkle the finished salad with additional grated Parmesan.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 679
• Protein: 44 g · Fett/Fat: 53 g · Carbs: 5 g