A dish that tastes like spring, with fresh asparagus and a tasty Parmesan dressing.
For those planning the Easter menu, this salad is definitely a must-add to the list, serve it as a starter or even as a side dish.
The contrast between the cold salad and warm asparagus makes it even more delicious.
This salad is perfect to serve with a glass of Sauvignon Mock Alto Adige DOC wine from the Cantina Bolzano.
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients
- 1.1 lbs white asparagus
- 2 tbsps butter
- to taste salt
- to taste pepper
- 2 tbsps sliced almonds
- 6 cups mixed salad greens (red and green lettuce, arugula, etc.)
- 8 radishes
- 5 tbsps extra virgin olive oil
- 2 tbsps white balsamic vinegar (or apple cider vinegar)
- 2 tsps mustard
- 3 tbsps grated Parmesan cheese
- 2 tbsps chives (chopped)
- to taste salt
- to taste pepper
- Sauvignon Mock Alto Adige DOC (Cantina di Bolzano)
Steps
To prepare the asparagus salad, wash and peel the asparagus, remove the dry and woody end of the stalk, and cut them into pieces about 2 inches long, leaving the tips intact.
Melt the butter in a pan and sauté the asparagus for 5-6 minutes over high heat, stirring occasionally, until they are slightly browned. Add salt and pepper, and set aside.
Toast the sliced almonds in a pan without any added fat, stirring often for about two minutes. Remove from heat and set aside.
Wash and dry the salad greens. Wash and slice the radishes thinly. Mix the salad greens and radishes and arrange them on 4 plates. Add the asparagus sautéed in butter and the toasted almond slices. Then drizzle everything with the Parmesan dressing and serve the asparagus salad with a glass of Sauvignon Mock Alto Adige DOC from Cantina di Bolzano.
Place the extra virgin olive oil, white balsamic vinegar, mustard, grated Parmesan, and chopped chives in a small bowl. Add salt and pepper to taste and mix.
