Shaved asparagus salad with goat cheese

Shaved asparagus salad with goat cheese

Based on 15 ratings

Difficulty

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

Ingredients

Servings2
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
MetricImperial

Utensils

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

How-To Videos

how-to-chop-nuts

How to chop nuts

homemade-infused-vinegar

Homemade infused vinegar

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal711
Protein20 g
Fat65 g
Carb11 g
  • 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 g 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 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

    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 g goat cheese
    • ½ 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!

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