lukewarm asparagus salad with feta

dried thyme dried parsley flakes fresh parsley tarragon capers eggs white balsamic vinegar olive oil mustard pepper from the mill olive oil

Peel the asparagus and steam until tender. Boil the eggs hard, peel and halve them. Clean the spring onions, cut off the green leaves at about 10 cm length. Remove the threads of the roots. Fry the spring onions in a little olive oil until they start to colour. Keep the onions and, in the same pan, fry the halved cherry tomatoes, only on the cut surface, with a little garlic paste, dried thyme and dried parsley flakes.

Make a vinaigrette with mustard, olive oil and white balsamic vinegar. Mix these ingredients in a bowl with a immersion blender. Remove the veins and chop the leaves of the blood sorrel. Drain a tablespoon of capers. Wash and clean the lamb's lettuce. Wash the parsley. Pluck tarragon leaves from the stems. Chop some of the green of the spring onions into rings. On the dinner plate. Start with a mound of lamb's lettuce. Arrange the asparagus on it and also the fried spring onions. Dress further with the other ingredients according to your own insight and inspiration. Garnish with the vinaigrette and finely grated feta.

Nederlands - français

green asparagus feta spring onion cherry tomatoes garlic pasta coarse salt lamb's lettuce blood sorrel lamb's lettuce

Belgian Cuisine and more creative cooking

lukewarm

asparagus salad

with feta

dried thyme dried parsley flakes fresh parsley tarragon capers eggs white balsamic vinegar olive oil mustard pepper from the mill olive oil

green asparagus feta spring onion cherry tomatoes garlic pasta coarse salt lamb's lettuce blood sorrel lamb's lettuce

Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !

Nederlands

français