Kässpätzle with a Mixed Salad
Cheese lovers, if you haven't yet come across the luscious dish that is kässpätzle, you are in...
Asparagus Salad
Asparagus is such a seasonal treat that it's best to treat it simply. This fresh and crunchy salad makes a good light lunch or side dish. A drizzle of poppy seed oil raises it above the ordinary.
| Ingredients | ||
|---|---|---|
| 150 | g | green asparagus, trimmed of woody ends, sliced into 3–4in pieces |
| 10 | cherry tomatoes, quartered | |
| 2 | tablespoon(s) | olive oil or vegetable oil |
| 2 | tablespoon(s) | poppy seed oil |
| salt | ||
| pepper | ||
| 2 | spring onions, sliced, to serve | |
| 1 | handful | baby salad leaves, to serve |
| 1 | tablespoon(s) | wine vinegar |
Preparation:
- Heat the oil in a frying pan. When hot, add the asparagus and fry for 5 minutes.
- Season lightly with salt and pepper and add the poppy seed oil and vinegar. Mix well.
- Add the tomatoes and stir briefly to coat in the dressing.
- Serve garnished with the spring onions and baby salad leaves.
