← All recipes

🍽️ Fresh Spring Asparagus Salad

150 kcal · 30 min · 4 servings

Ingredients

• green asparagus 1 bunch
• radishes 1 bunch
• salad cucumbers 1 pc.
• mint, fresh 20 g
• salt pinch
• peas, frozen 200 g
• olive oil 5 tbsp
• pepper, black ground pinch
• organic limes 2 pc.
• honey 1 tsp
• mustard 1 tsp

Instructions

1. 1. Thoroughly wash the green asparagus under running water.
2. 2. Peel the lower part of the asparagus stalks with a peeler.
3. 3. Cut off the hard, woody ends of the asparagus stalks.
4. 4. Cut the asparagus stalks diagonally into three equal pieces.
5. 5. Clean the radishes and remove the small ends.
6. 6. Cut the radishes into quarters.
7. 7. Rinse the cucumber and cut off the ends.
8. 8. Cut the cucumber in half lengthwise.
9. 9. Cut the cucumber halves into slices about one centimeter thick.
10. 10. Rinse the mint and pat it dry with a kitchen towel.
11. 11. Pluck the mint leaves from the stems.
12. 12. Roughly chop the mint leaves.
13. 13. Bring about one liter of salted water to a boil in a pot.
14. 14. Add the peas to the boiling water.
15. 15. Cook the peas for about three minutes.
16. 16. Drain the peas in a colander.
17. 17. Rinse the peas immediately with cold water to cool them down.
18. 18. Heat one tablespoon of olive oil in a pan on high heat.
19. 19. Fry the asparagus pieces in the hot pan for about five minutes.
20. 20. Season the asparagus with salt and pepper.
21. 21. Remove the asparagus from the pan and set it aside.
22. 22. Cut the lime in half.
23. 23. Squeeze the juice from the lime.
24. 24. Put four tablespoons of olive oil into a large bowl.
25. 25. Add two tablespoons of lime juice to the bowl.
26. 26. Add honey and mustard to the bowl.
27. 27. Add the chopped mint to the bowl.
28. 28. Mix the dressing ingredients well together.
29. 29. Finally season the dressing with salt and pepper.
30. 30. Add the fried asparagus to the bowl with the dressing.
31. 31. Add the cucumber slices to the bowl.
32. 32. Add the cooled peas to the bowl.
33. 33. Mix all ingredients in the salad well together.
34. 34. Serve the salad on deep plates.
35. 35. Garnish the salad with the radish quarters.

Nutrition per serving

• kcal: 150
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 15 g