Asparagus salad

Such a wonderful salad of asparagus beans with feta and greens is perfect for those who adhere to a diet or proper nutrition.

Asparagus salad
Asparagus salad
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Time: 
15 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
Suitable for: 
Lunch
Dinner
Banquet

Ingredients

  • 180 g of asparagus beans
  • 100 g of feta or brynza
  • 70-80 grams of fresh arugula
  • half-lemon
  • 2 tbsp. Dijon mustard
  • 2 tbsp. olive oil
  • 1 tsp. honey
  • 1/3 tsp dried oregano
  • 1/3 tsp dried basil
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Rukkola wash, tear into small pieces and put in a salad bowl. Remove the hard part of the stem from the asparagus, soft stems and rinse and pour into a saucepan with plenty of boiling salted water. Cook the asparagus beans until ready for 2 minutes and recline into a colander. Lemon put in a bowl with hot water and leave for a couple of minutes. In a small bowl, combine the olive oil with honey and mix it gently.
  2. From the half of the lemon squeeze the juice and strain it through a sieve, combine with the honey sauce, add the mustard and beat everything with a fork until completely uniform color and consistency. Put the remaining asparagus over the arugula and pour it with half of the sauce. Cut the feta into small cubes or crumble with your hands and put them over the salad, pour the remaining sauce. Serve asparagus salad to the table immediately after preparation. Bon appetit!
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