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Asparagus salad

with herb tomatoes,rocket salad and Serrano ham

Asparagus salad

with herb tomatoes,rocket salad and Serrano ham

Duration
approx. 45 min.
Effort
easy

Ingredients for 4 people

  • 400 gWhite asparagus
  • 400 gGreen asparagus
  • 20 gPine nuts
  • 150 gCherry tomatoes
  • 2Garlic cloves
  • 5 gOregano, fresh
  • 5 gThyme, fresh
  • 3 TbspOlive oil
  • 10 gButter
  •  Salt
  •  Pepper
  • 100 gRocket salad
  • 50 gSerrano ham
  • 4 TbspENJOY Balsamic Vinaigrette
  • Alternative to asparagus
  •  Substitute the asparagus with 250 g green and 250 g yellow courgettes
  • 2 TbspOlive oil

Nutritional information

Approx. 509 kcal (2135 kJ) / 16 g protein / 42 g fat / 17 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Spargelsalat mit Kräutertomaten, Rucola und Serrano-Schinken

1. Peel the white asparagus with a vegetable peeler. Cut off the fibrous ends on both varieties and cut into quarters lengthwise.

2. Add the tomatoes to a small frying pan, peel garlic and add to the tomatoes, chop the herbs into small pieces and add together with the olive oil to the pan. Preheat the oven to 120 degrees/fan oven and place the pan in the oven for about 30 minutes.

3. Add the butter to a second, large frying pan and heat. Add the asparagus and sauté briefly, then reduce the heat and cook for about 15–20 minutes. Season with salt and pepper. Add the pine nuts just before the asparagus has finished cooking and roast with the asparagus.

Wash the rocket salad and let dry. Tear the Serrano into small pieces.

4. Take asparagus out of the frying pan, arrange on a plate, add the rocket salad and garnish with the Serrano. Drizzle with ENJOY Balsamico Vinaigrette.

*Alternative to asparagus

Wash green and yellow courgettes, cut into slices and sauté in olive oil until golden brown.*

1. Peel the white asparagus with a vegetable peeler. Cut off the fibrous ends on both varieties and cut into quarters lengthwise.

2. Add the tomatoes to a small frying pan, peel garlic and add to the tomatoes, chop the herbs into small pieces and add together with the olive oil to the pan. Preheat the oven to 120 degrees/fan oven and place the pan in the oven for about 30 minutes.

3. Add the butter to a second, large frying pan and heat. Add the asparagus and sauté briefly, then reduce the heat and cook for about 15–20 minutes. Season with salt and pepper. Add the pine nuts just before the asparagus has finished cooking and roast with the asparagus.

Wash the rocket salad and let dry. Tear the Serrano into small pieces.

4. Take asparagus out of the frying pan, arrange on a plate, add the rocket salad and garnish with the Serrano. Drizzle with ENJOY Balsamico Vinaigrette.

*Alternative to asparagus

Wash green and yellow courgettes, cut into slices and sauté in olive oil until golden brown.*