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🍽️ Fresh green asparagus salad with goat cheese

297 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 1 bunch arugula
• 200 g cherry tomatoes
• 100 g large black olives
• 3 tbsp white balsamic vinegar
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 4 slices goat cheese (approx. 1.5 cm thick)
• 4 slices baguette

Instructions

1. 1. Wash the green asparagus thoroughly.
2. 2. Peel the bottom third of the asparagus stalks.
3. 3. Cut off the woody ends of the asparagus stalks.
4. 4. Halve the asparagus stalks lengthwise.
5. 5. Bring water with salt to a boil.
6. 6. Cook the asparagus in the boiling salted water for about 10 minutes.
7. 7. Drain the asparagus.
8. 8. Shock the asparagus with cold water to stop the cooking process.
9. 9. Let the asparagus drain well.
10. 10. Wash the arugula.
11. 11. Sort through the arugula and remove damaged leaves.
12. 12. Spin the arugula dry.
13. 13. Tear the arugula leaves into smaller pieces if necessary.
14. 14. Wash the tomatoes.
15. 15. Halve the tomatoes.
16. 16. Whisk the vinegar with 4 tablespoons of olive oil.
17. 17. Season the dressing mixture with salt and pepper.
18. 18. Preheat the oven to 220 degrees.
19. 19. Toast the baguette in the hot oven.
20. 20. Remove the baguette from the oven.
21. 21. Place one slice of goat cheese on each baguette slice.
22. 22. Drizzle the baguettes with the remaining olive oil.
23. 23. Season the baguettes with pepper.
24. 24. Put the baguettes back into the oven.
25. 25. Bake the baguettes until the cheese begins to melt.
26. 26. Distribute the arugula on the plates.
27. 27. Place the asparagus on the arugula.
28. 28. Add the tomato halves to the salad.
29. 29. Add the olives to the salad.
30. 30. Drizzle the salad with the salad dressing.
31. 31. Place the baguette slices with goat cheese on the salad.

Nutrition per serving

• kcal: 297
• Protein: 10 g · Fett/Fat: 22 g · Carbs: 14 g