Vegan spring salad with roasted asparagus, lentils and fresh strawberries
I have to admit, I’m not a fan of white asparagus, especially after tasting green asparagus for the first time. It tastes nutty and has only a slight asparagus note. Green asparagus is great as a side dish to fresh salads. My favorite combination is definitely asparagus with strawberries. This combination tastes so fruity and fresh and you only need 3 ingredients: salad, green asparagus and strawberries. The dressing can be varied according to your taste. In my recipe, I use a mild mustard dressing and add some chia seeds as garnish on top.
How do I cook green asparagus?
Green asparagus has a very short cooking time. You can cut off the asparagus ends and let the rods cook in salted water for 10 minutes. The best tastes green asparagus fried. Simply fry the washed and shortened asparagus in a pan for 4-5 minutes. I cut them before into pieces, so I can give them directly over my salad.
Vegan asparagus strawberry salad
Amount: ca. 2 bowls
Time: 20 minutes
- 1 pck. Green asparagus
- 1/2 cup of strawberries
- 3-4 hands of rocket salad
- 2 teaspoons chia seeds (optional)
- 1/2 cup Beluga lentils + 1 cup of water (salad is delicious even without lentils)
- 4 tablespoons mild olive oil
- 1 1/2 teaspoons mustard
- 2 tablespoons white balsamic vinegar / white wine vinegar
- If you also want to have lentils with your salad, cook 1/2 cup with 1 cup of water, about 20 minutes, until they are cooked and the water is gone.
- Wash asparagus and cut off asparagus ends (1/4). The remaining asparagus spears in thirds.
- Heat oil in a pan and turn the asparagus pieces in the pan for 4-5 minutes until well browned.
- Wash the lettuce and drain. Wash and slice the strawberries as well.
- Now mix the dressing. Mix all liquid ingredients in a jar and season with salt and pepper.
- Collect everything together on two plates and sprinkle with chia seeds. Enjoy!