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🍽️ Layered Salad with Asparagus and Tomato

212 kcal · 30 min · 4 servings

Layered Salad with Asparagus and Tomato Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Peel the asparagus completely.
  3. 3. Cut off the woody lower ends.
  4. 4. Fill a pot with plenty of water.
  5. 5. Add salt and one teaspoon of sugar to the water.
  6. 6. Warm one tablespoon of butter and add it to the water.
  7. 7. Bring the water to a boil.
  8. 8. Add the asparagus to the boiling water.
  9. 9. Cook the asparagus for about 15 minutes.
  10. 10. Remove the asparagus from the water.
  11. 11. Let the asparagus drain well.
  12. 12. Cut the asparagus into pieces about 7 centimeters long.
  13. 13. Hold the tomatoes briefly in boiling water.
  14. 14. Peel the skin off the tomatoes.
  15. 15. Cut the tomatoes into quarters.
  16. 16. Remove the core of the tomatoes.
  17. 17. Cut the tomato flesh into small cubes.
  18. 18. Season the tomato cubes with salt.
  19. 19. Season the tomato cubes with pepper.
  20. 20. Take a bowl and put vinegar in it.
  21. 21. Season the vinegar with salt.
  22. 22. Season the vinegar with pepper.
  23. 23. Whisk the vinegar mixture well.
  24. 24. Add the different types of oil.
  25. 25. Divide the finished sauce into two equal parts.
  26. 26. Take one half of the sauce.
  27. 27. Stir pesto into this first half.
  28. 28. Take the other half of the sauce.
  29. 29. Stir tomato paste into this second half.
  30. 30. Wash the salad leaves.
  31. 31. Tear the salad leaves into small pieces.
  32. 32. Take a wide metal ring.
  33. 33. Place the metal ring on the plate.
  34. 34. Put asparagus pieces into the ring.
  35. 35. Put salad leaves into the ring.
  36. 36. Put tomato cubes into the ring.
  37. 37. Remove the metal ring carefully.
  38. 38. Take one of the salad sauces.
  39. 39. Drizzle the salad with this sauce.
  40. 40. Repeat this with the other sauce.

Nutrition per serving