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🍽️ Crunchy Asparagus and Onion Salad

128 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 1 small red bell pepper
• 2 large red onions
• salt
• pepper (from the mill)
• 1 tbsp sesame seeds
• olive oil (cold-pressed)
• apple cider vinegar

Instructions

1. 1. Peel the onions completely.
2. 2. Cut the onions into thick wedges.
3. 3. Place the onion pieces into a bowl.
4. 4. Add a quarter teaspoon of salt.
5. 5. Add two tablespoons of vinegar.
6. 6. Mix the ingredients well together.
7. 7. Let the onion mixture marinate for ten minutes.
8. 8. Wash the asparagus under running water.
9. 9. Cut off the woody lower ends of the asparagus.
10. 10. Split the asparagus in half lengthwise.
11. 11. Bring water to a boil and add some salt.
12. 12. Cook the asparagus in it for ten to twelve minutes (blanching = cooking briefly in boiling water).
13. 13. Drain the asparagus.
14. 14. Let the asparagus cool down.
15. 15. Wash the bell peppers.
16. 16. Halve the bell peppers.
17. 17. Remove the core and seeds.
18. 18. Cut the peppers into thin strips.
19. 19. Place the cooled asparagus into a large bowl.
20. 20. Add the cut pepper strips.
21. 21. Add the marinated onions.
22. 22. Add sesame seeds.
23. 23. Add four tablespoons of olive oil.
24. 24. Mix all ingredients well.
25. 25. Season the salad with salt to taste.
26. 26. Season the salad with pepper to taste.
27. 27. Fill the finished salad into glass bowls.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 128
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 6 g