Shaved asparagus salad with goat cheese

Based on 10 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
400 g green asparagus
100 g goat cheese
12 cherry tomatoes
¼ tsp sugar
¼ tsp salt
4 tbsp raspberry vinegar
2 tbsp walnut oil
2 tbsp vegetable oil
50 g walnuts
½ lemon (zest)
5 g tarragon
Metric
Imperial

Utensils

  • peeler
  • large bowl
  • cutting board
  • knife
  • frying pan
  • fine grater

Nutrition per serving

Cal
711
Protein
20g
Fat
65g
Carb
11g

Step 1/4

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.
  • 400 green asparagus
  • 12 cherry tomatoes
  • ¼ tsp sugar
  • ¼ 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

Add raspberry vinegar, walnut oil, and vegetable oil. Mix together and set salad aside.
  • 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

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.
  • 50 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

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!
  • 100 goat cheese
  • ½ lemon
  • 5 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!