Asparagus salad

Kategorie: Starter / Tapas




  1. Wash, peel and place the asparagus on the perforated tray of the steam oven. Place the tray in the steam oven with a solid oven tray underneath it. Set the steam function to 100 °C and steam the asparagus for 15-20 minutes.
  2. Cut the sheep’s cheese into coarse cubes. Wash, clean and dab the rocket dry. Wash the tomatoes, remove stalk and cut into quarters. Wash the fresh herbs, pat dry and chop finely.
  3. Add the ingredients for the dressing to a bowl and stir with a whisk until the ingredients are well mixed together.
  4. To serve, add the salad ingredients to a bowl, pour the dressing over it and mix everything together gently. Spread the prepared salad on a plate and serve immediately.



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Recipe (for 4):

2 kg asparagus 

1 bundle rocket 

8 small tomatoes 

200 g sheep's cheese

1 Tbsp herbs, to taste


For the dressing

80 ml olive oil

40 ml white wine vinegar

1 tsp maple syrup

1 tsp mustard


Pepper, freshly groung


Nutritional information:

Carbohydrates 68 g

Protein 80 g

Fat 123 g


Calories / bread units:

Recipe 1742 kcal

Serving 436 kcal

Serving 1.4 BU