Asparagus Salad with Watercress and Walnut Dressing

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Asparagus Salad with Watercress and Walnut Dressing
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
360
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories360 kcal(17 %)
Protein8.3 g(8 %)
Fat33.6 g(29 %)
Carbohydrates7 g(5 %)
Author of this recipe:

Ingredients

for
4
Ingredients
300 grams
white, medium sized Asparagus
1 pinch
300 grams
green Asparagus
100 grams
4 tablespoons
1 generous pinch
3 tablespoons

Preparation steps

1.

Peel the white asparagus and cut about 1 cm off the ends (approximately 1/2 inch). Blanch the spears in salted water with 1 pinch of sugar for 8 minutes. Remove with a slotted spoon and drain in a colander.

Rinse the green asparagus and cut off the ends. Blanch in the asparagus water for 5 minutes. Remove and drain well.

Toast the walnuts in a dry skillet.

For the dressing, mix the vinegar with the mustard and the oil and season with salt and pepper.

Trim and rinse the watercress and shake dry.

Arrange the asparagus on plates along with the walnuts and watercress and serve drizzled with the dressing.