Recipe: Wild Herb Salad with Roasted Asparagus

Asparagus season is soon coming to an end. You’ll receive the last deliveries from our asparagus producer in the coming days, so here’s a suitable recipe idea from us. You’ll have undoubtedly prepared your favourite recipe often enough in the meantime.

The salad with roasted asparagus is a perfect match for warm summer evenings. The flavour of the asparagus is better retained by roasting in the oven compared to boiling in water. Light herbs, fresh strawberries and a delicate vinaigrette round off the dish.

Ingredients (for 2 people):

• 1 kg asparagus
• Olive oil
• 2 pinches of whole cane sugar
• 4 handfuls of wild herb salad (mixed green salad and wild herbs, ideally seasonal from the market)
• 100 g fresh strawberries (alternatively raspberries)
• 2-3 tbsp fruit vinegar (e.g. strawberry or raspberry vinegar, alternatively white balsamic)
• 1 tbsp Dijon mustard
• Salt and pepper from the mill
• 1 tbsp cedar nuts
• Edible flowers for decoration (optional)

Preparation:

Peel the asparagus, remove any woody ends and halve in the middle. Preheat the oven to 180°C. Divide the asparagus into two portions on two large squares of tin foil. Drizzle each portion with some olive oil and sprinkle with a pinch of whole cane sugar. Season with plenty of salt and pepper. Fold up the tin foil at the corners to make little parcels. Roast the asparagus parcels in the oven for around 25 to 35 minutes (depending on their thickness).

In the meantime, sort, wash and spin-dry the salad. Roast the cedar nuts in a pan without oil at a medium heat until golden brown. Wash the strawberries and then half or quarter them, depending on their size. Stir together 2 tablespoons of olive oil with 2 to 3 tablespoons of fruit vinegar (depending on the sweetness), 1 teaspoon of mustard and 1 tablespoon of water; then season to taste with salt and pepper.

Serve the roasted asparagus with the salad and strawberries on two plates and sprinkle with the roasted cedar nuts. Drizzle over the vinaigrette and enjoy!

The recipe and picture have been provided to us by CaroKocht.