Shaved asparagus salad with goat cheese
Ingredients
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peeler, large bowl, cutting board, knife, frying pan, fine grater
Nutrition per serving
Step 1/ 4
- 400 g green asparagus
- 12 cherry tomatoes
- Œ tsp sugar
- Œ tsp salt
- peeler
- large bowl
- cutting board
- knife
Remove and discard the woody bottom ends of the asparagus. Cut off asparagus heads and add to a large bowl. Shave asparagus stems, quarter tomatoes, and add both to the bowl. Sprinkle with sugar and salt and mix to combine. Let sit for approx. 5 min.
Step 2/ 4
- 4 tbsp raspberry vinegar
- 2 tbsp walnut oil
- 2 tbsp vegetable oil
Add raspberry vinegar, walnut oil, and vegetable oil. Mix together and set salad aside.
Step 3/ 4
- 50 g walnuts
- frying pan
- cutting board
- knife
Warm a frying pan over medium-low heat. Chop walnuts and toast them in the frying pan. Afterwards, remove the pan from the heat and let cool.
Step 4/ 4
- 100 g goat cheese
- œ lemon
- 5 g tarragon
- fine grater
Serve asparagus salad on a table and crumble the goat cheese over the top. Garnish with freshly grated lemon zest and tarragon leaves. Top with toasted walnuts and enjoy!
Enjoy your meal!
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