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🍽️ Crispy Asparagus and Pepper Salad

273 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 250 g green asparagus
• salt
• 3 tbsp white balsamic vinegar
• 8 tbsp olive oil
• pepper (from the mill)
• 0.5 handful chives
• 200 g Greek yogurt
• 1 tbsp mustard

Instructions

1. 1. Preheat the oven to the grill setting or 230 degrees Celsius with top heat.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half lengthwise.
4. 4. Remove the inner core and seeds.
5. 5. Place the pepper halves skin-side up on a baking tray.
6. 6. Roast the peppers until the skin turns dark brown or black.
7. 7. Remove the peppers from the oven.
8. 8. Place the hot pepper halves under a damp cloth.
9. 9. Let the peppers cool down so the skin peels off easily.
10. 10. Peel the dark skin off the pepper halves.
11. 11. Wash the green asparagus.
12. 12. Trim about 2 centimeters from the bottom ends.
13. 13. Bring water to a boil and add some salt.
14. 14. Boil the asparagus for 5 to 6 minutes until it is still firm to the bite.
15. 15. Immediately plunge the asparagus into ice water to stop the cooking process.
16. 16. Cut the asparagus into small pieces.
17. 17. Set the asparagus tips aside for decoration.
18. 18. Whisk the vinegar and olive oil together in a bowl.
19. 19. Add the prepared vegetables to the bowl.
20. 20. Drizzle the vinegar and oil mixture over the vegetables.
21. 21. Season the vegetables with salt and pepper.
22. 22. Wash the chives and pat them dry.
23. 23. Cut the chives into small rings.
24. 24. Mix the chives with the yogurt and mustard.
25. 25. Season the dressing with salt and pepper.
26. 26. Layer the vegetables in jars.
27. 27. Add a little dressing with each layer.
28. 28. Garnish the jars with the asparagus tips.

Nutrition per serving

• kcal: 273
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 11 g