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Green asparagus salad with edible flowers

Spring and summer times is perfect for salads. Try our pretty and delicious green asparagus salad with edible flowers. Have you ever eaten a flower before?

Green asparagus salad with edible flowers
15 minutes 2 people Salads
Green asparagus salad with edible flowers

Ingredients

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  • a handful of (small) green asparagus
  • arugula (or any other mixed greens you'd prefer)
  • 1 slice of bread of your choice
  • a handful of radishes (we've used pickled radishes)
  • 50 ml dry white wine
  • 1 tablespoon mustard
  • 150 ml sunflower oil or any other neutral oil + extra
  • pepper and salt to taste
  • a handful of edible flowers
Green asparagus salad with edible flowers ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • small skillet
  • salad spinner
  • large bowl
  • small bowl + whisk
  • grill pan


Preparation

15 minutes 2 people Salads

View the original recipe via:
https://ohmydish.com/recipe/green-asparagus-salad-with-edible-flowers


Preparation -- 10 minutes

CREATE a simple dressing by combining mustard, dry white wine, pepper, and salt. Slowly ADD the sunflower oil and use a whisk so it will combine beautifully. Taste if it needs any more seasoning.

If you're using regular radishes instead of pickled ones, RINSE them and slice them into quarters. RINSE the arugula or other mixed greens and use a salad spinner to get rid of the excess water. 

CUT the ends of the green asparagus and add a little bit of oil to the asparagus. Now for the tiny bread croutons. Cut off the crust of the bread and cut the soft part into small cubes.

HEAT some oil in a small skillet and cook the bread cubes for a few minutes, or until they're golden brown and crispy. 

Green asparagus salad with edible flowers
Green asparagus salad with edible flowers

Putting the green asparagus salad with edible flowers together -- 5 minutes

DIVIDE mixed greens, radish quarters, dressing, and tiny croutons over the plates. HEAT the grill pan on high heat. GRILL the asparagus for about 3 minutes.

DIVIDE the hot asparagus over the salad and finish it off with edible flowers. Enjoy!


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